Easy Kulfi Ice Cream (No-Churn, Eggless Indian Ice Cream)
This Kulfi Ice Cream is an eggless, no-churn Indian flavored recipe perfumed with saffron, cardamom, rosewater, and assorted nuts, that's ready to freeze in 10 minutes.
Servings: 8
Calories: 472kcal
Equipment
Ingredients
- 1 pinch saffron (7-8 strands soaked in 1 tablespoon hot water)
- 2 cups heavy whipping cream chilled (1 pint)
- 14 oz sweetened condensed milk chilled (1 can)
- 1 teaspoon crushed cardamom fresh (5-6 pods seeded and crushed)
- 2 tablespoons rose water or kewra essence (see notes for substitution)
- 1 cup assorted nuts (pistachio, cashews, almonds) finely chopped (see notes)
Instructions
- Soak saffron: Soak saffron strands in hot water while you whip the cream. Alternatively, add saffron and cold water to a microwave-safe bowl and heat for 25-30 seconds.
- Whip heavy cream: In a large mixing bowl, add heavy cream and start whipping using a hand mixer. Alternatively, use a stand mixer and use the whisk attachment. Whip the cream till it forms stiff peaks.
- Combine with condensed milk: Add a scoop of whipped cream to the condensed milk and mix until combined. This lightens the condensed milk. Then pour the condensed milk into the whipped cream. Using a spatula, gently fold the two together till you reach a silky-smooth consistency.
- Mix flavorings and nuts: Add soaked saffron with the liquid, cardamom, rose water, and chopped nuts to the bowl and gently fold them in.
- Chill: Pour this mix into a freezer-safe bowl. Seal it tightly with an airtight lid, then stick it in the freezer for 6-8 hours.
Video
Notes
- Bloom the saffron threads. It is important to bloom (soak in hot water) the saffron threads prior to mixing, as this develops their natural flavor and aroma.
- Chill the sweetened condensed milk and heavy cream. Keeping them chilled in the fridge until ready makes them easier to whip and yields a better texture.
- Rosewater provides the iconic aroma and taste in kulfi. Kewra essence (made from pandanus flowers) is a great substitute. If unavailable, use an equal amount of vanilla extract. It won't be as strong as rose water, but it offers similar floral notes.
- Nuts: I am partial to pistachios, but use any combination of unsalted, chopped pistachios, cashews, or almonds. Skip to make it nut-free.
- Identify stiff peaks: The cream has reached "stiff peaks" when you lift your beaters, and the cream on the whisk stays straight and firm, without drooping.
- Avoid deflating the cream: When mixing ingredients with whipped cream, don't stir! To keep the air bubbles intact, use a spatula to cut through the center, scoop from the bottom, and "fold" the cream over the top. Rotate the bowl as you go.
- Fixing grainy cream: If you overwhip the cream, it can turn grainy. To fix that, turn off the mixer, pour in a tablespoon or two of chilled heavy whipping cream, and gently fold it in by hand with a spatula. This works 9/10 times, depending on how overbeaten the cream is.
- Icy texture: This usually happens when the mix is too watery or when air hits the surface. If freezing this in a bowl, press a layer of plastic wrap directly onto the cream before freezing. If your ice cream is still icy, let it soften for 5 minutes before eating.
Nutrition
Calories: 472kcal | Carbohydrates: 33g | Protein: 8g | Fat: 36g | Saturated Fat: 18g | Cholesterol: 98mg | Sodium: 88mg | Potassium: 336mg | Fiber: 2g | Sugar: 27g | Vitamin A: 1007IU | Vitamin C: 2mg | Calcium: 192mg | Iron: 1mg