The best thing about kulfi, Indian ice cream, is how simple it is to make. No machine is required. It's traditionally made from khoa (cooked-down milk) and flavorings and frozen in individual metal cones, but this modern interpretation uses sweetened condensed and evaporated milks and can be frozen in ice cube trays, Popsicle molds or ramekins.
As the outside melts, it combines with the crystallized interior for a wonderfully creamy-but-granular texture. If you can't find canned or frozen mango puree (available in Asian and gourmet markets), make your own by blending fresh ripe mango pulp in a blender or food processor.
Servings: 12 - 18
- 3 cups mango puree
- 1 1/4 cups sweetened condensed milk (one 14-ounce can)
- 1 1/2 cups evaporated milk (one 12-ounce can)
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon kosher salt
- 1/2 cup chopped pistachios, for garnish (optional)
- 1/2 cup cubed mango, for garnish (optional)
Combine the ingredients in a blender or food processor and blend until smooth.
Pour into twelve 1/2-cup ramekins, 3 ice cube trays or 15 to 18 Popsicle molds, cover and transfer to the freezer. If using Popsicle molds, place a stick in each mold once it is half-frozen, or after about 45 minutes. Freeze until completely hardened, about 2 hours if in ice cube trays and a little longer in larger shapes. The kulfi keeps for 1 month in the freezer.
If using ramekins or ice cube trays, when ready to serve, run a knife around the edges and unmold onto individual plates. (Serve 1 ramekin or 2 to 3 ice-cube-size portions per person.) Garnish with pistachios and cubed mango, if desired.
Adapted from "Mangoes & Curry Leaves" by Jeffrey Alford and Naomi Duguid (Artisan, 2005).
Tested by Joe Yonan.
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