Almond Kulfi
Ultra creamy Almond Kulfi recipe made with just 5 ingredients and no ice cream maker required!
Servings 10 Servings
Calories 248kcal
Ingredients
- 1 cup heavy cream
- ¾ cup almonds divided
- ½ cup milk
- 1 teaspoon saffron threads
- 1 cup sweetened condensed milk
Instructions
Day - 1
- Blanch Almonds - Place ½ cup almonds in a small saucepan along with 2 cups water and bring to a boil over medium heat. Let it boil for 1 to 2 minutes and take off heat.
- Drain the almonds in a strainer and place the strainer under running water for a few seconds to cool them down.
- Squeeze each almond to remove the skin. The blanched almond pops right out of the skin. (When left to cool down, it tends to stick back to the almond, making it difficult to peel)
- Steep almond cream - Place blanched almonds, milk, heavy cream and saffron into a blender and blend until smooth.
- Transfer this mixture into a medium saucepan, place over low heat, cook stirring occasionally and remove from heat as soon as it begins to boil (remove when you see one or two bubbles).
- Transfer mixture into a glass container or bowl, cool completely, cover and refrigerate for several hours or overnight.
- Toast almonds To toast in oven - Pre heat oven to 350°F or 170°C. Place whole raw almonds in a rimmed baking sheet and bake for 9 to 11 minutes, let cool completely and chop fine.To toast over stovetop - Place almonds in a medium skillet over low heat and cook, stirring occasionally for about 7 to 9 minutes, until the skin gets slightly darker in color. Cool completely and chop fine.
DAY 2
- Place chilled almond cream, sweetened condensed milk and chopped almonds (reserve some for finishing) , beat with a hand held electric beater for one minute on high, until the mixture is well combined.
- Transfer mixture into popsicle molds or paper cups. Sprinkle some reserved chopped almonds on top, insert popsicle sticks and place in freezer overnight. (If using paper cups – when ready to eat, snip off a bit of the cup and peel off pop).
- To make almond kulfi ice cream. transfer mixture into a freezer safe container, sprinkle remaining chopped almonds on top. Cover and freeze overnight. To serve, scoop kulfi into serving bowls.
Video
Notes
Peel skin when hot – The skin peels easily as soon as they are blanched. When left to cool down, it tends to stick back to the almond, making it difficult to peel.
Kulfi moulds: As mentioned earlier, kulfi is traditionally frozen in molds. You could use any popsicle molds that you have on hand (I used Dixie paper cups).
Don’t have any moulds? Transfer kulfi mixture into any freezer safe container, seal and freeze until firm. Scoop kulfi ice cream into serving cups.
Color and flavor: Both are achieved from saffron, so a generous healthy pinch of saffron threads is suggested.
Nutrition
Serving: 1 kulfi | Calories: 248kcal | Carbohydrates: 20g | Protein: 6g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 8g | Cholesterol: 38mg | Sodium: 103mg | Fiber: 1g | Sugar: 18g