Kulfi is a frozen dairy dessert from South East Asia. This dense and creamy treat is perfect for a hot summer's day.
- Measuring cups & spoons
- Chopping board
- Large knife
- Large mixing bowl
- 10-cup, freezer safe, covered container
- Can opener (if necessary)
- 2 ¼ cup (625 mL) whole milk, 3.25% m.f.
- ¾ cup (175 mL) half-and-half cream, 10% m.f.
- 2 cups (500 mL) whipping cream, 33% m.f.
- 1 ½ (175 mL) cup sugar
- 1 ½ cup (175 mL) mango pulp, OR 2 ataulfo mangoes, puréed
- 2 ataulfo mangoes, cubed or mashed (optional, for added texture)
- ½ cup (175 mL) pistachios, coarsely chopped (optional, for added texture and flavour)
- 2 Tbsp (30 mL) cardamom, ground (optional, for added flavour)
This easy, no-cook, kulfi recipe is so simple that an ice cream maker is not necessary!
Ataulfo mangoes are best for this recipe (less fibre and more sweet) and mango pulp (canned) can be found in the International aisle of your grocery market.
- Combine 2¼ c whole milk, ¾ c half-and-half cream, and 2 c whipping cream.
- Add 1½ c sugar and stir continuously to dissolve.
- Whisk in the 1½ c mango pulp until fully mixed.
- If using optional ingredients, add these now, stirring to fully incorporate.
- Transfer to a 10-cup, freezer-safe container, covering tightly.
- Freeze for 8-10 hours, or over night.
- Optional: Serve with fresh mango cubes, pistachio pieces, or splash of rose water