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Kulfi Ice Cream

Let me tell you, kulfi ice cream is like a little frozen treasure from my childhood! Every summer, my family would gather around the kitchen, wafting the sweet aroma of-cardamom-spiced milk as it slowly thickened on the stove. The silky, slightly dense texture and those crunchy pistachio bits made it feel like a special treat crafted just for us. I still remember chasing after the ice cream cart on the street, but homemade kulfi always wins for that rich, creamy flavor you just can’t get anywhere else. Today, I’m so excited to share this recipe with you — it’s beautifully simple, naturally sweetened, and oh-so-satisfying. Ready for a little nostalgia wrapped in a frosty bite? Let’s get to it!

Quick Facts

Yield: Serves 6
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour (plus freezing)

Ingredients

For the Main Dish:

4 cups whole milk
¾ cup sugar
¼ cup heavy cream
¼ cup sweetened condensed milk
1 tsp ground cardamom
¼ cup chopped pistachios (plus extra for garnish)
2 tbsp rose water (optional)

How I Make It

Step 1:

Pour the whole milk into a heavy-bottomed saucepan and bring it to a gentle simmer over medium heat. Stir often and let the milk reduce slowly, scraping the bottom so it doesn’t burn. This process takes about 30-40 minutes, and you’ll notice it thickening to a creamy, almost custard-like consistency. This reduction is the soul of kulfi’s rich texture, so patience here is key!

Step 2:

Once thickened, stir in the sugar, heavy cream, and sweetened condensed milk. These add luscious sweetness and creaminess. Mix in the cardamom and chopped pistachios and keep stirring for another 5 minutes over low heat.

Step 3:

Turn off the heat and stir in the rose water for a delicate floral hint — this is completely optional but trust me, it’s magical. Let the mixture cool to room temperature.

Step 4:

Pour the Kulfi mixture into molds or small cups, cover with foil or lids, and pop them in the freezer.

Step 5:

Freeze for at least 6 hours, preferably overnight. For easy serving, run the mold under warm water for a few seconds before unmolding.

Step 6:

Serve your kulfi sprinkled with extra chopped pistachios or a drizzle of honey if you like a little more sweetness and texture contrast.

Variations & Tips

Swap out pistachios for almonds or cashews for a different nutty crunch.
Add a handful of saffron strands while reducing milk for that iconic golden color and aroma.
Use evaporated milk instead of whole milk for quicker thickening but slightly lighter taste.
For a vegan twist, substitute dairy with coconut milk and coconut cream.
If your kulfi crystalizes too much, try stirring every hour for the first 3 hours of freezing.
Don’t rush the milk reduction; this is what builds kulfi’s signature creamy texture.

How I Like to Serve It

I love serving kulfi after a spicy dinner, especially during warm summer nights — it’s like a cool, fragrant dessert hug. It’s perfect for festive occasions like Diwali or Eid, bringing everyone together with its old-world charm. Sometimes I top it with a sprinkle of rose petals or a drizzle of saffron syrup to make it feel a little extra special.

Notes

Store leftover kulfi in an airtight container to prevent ice crystals forming; best eaten within a week.
If it gets too hard out of the freezer, let it sit at room temperature for 5 minutes before serving for easy scooping.

Closing: This kulfi recipe is a deliciously simple way to bring a taste of tradition and warm memories right into your home kitchen — it never fails to impress!