Kulfi Ice Cream

Alright, I have to confess—there’s something downright magical about kulfi. Growing up, my summers meant chasing after the neighborhood ice cream cart, clutching a few quarters, and eagerly waiting for that rich, creamy kulfi wrapped in foil. It wasn’t just ice cream; it was like a frozen hug on a stick! The dense texture, the cardamom-kissed sweetness, and the tiny crunchy pistachio bits set it apart from any other frozen treat I’ve had. I’ve tweaked this recipe over the years to capture that exact feeling in my kitchen, and trust me, once you try this homemade kulfi, store-bought just won’t cut it anymore.

Quick Facts

• Yield: Serves 6
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 5 hours (including freezing)

Ingredients

For the Main Dish:

• 4 cups whole milk
• 1 cup heavy cream
• 3/4 cup sugar
• 1/2 teaspoon ground cardamom
• 1/4 cup chopped pistachios (plus more for garnish)
• 1/4 cup chopped almonds (optional)
• 1 teaspoon rose water (optional, but recommended)

How I Make It

Step 1:

Start by pouring the whole milk and heavy cream into a heavy-bottomed saucepan. Bring it to a gentle simmer over medium heat, then reduce the heat to low. Let it simmer gently, stirring frequently, to avoid scorching. This slow simmering is key—it thickens the milk and concentrates all those luscious flavors.

Step 2:

After about 30 minutes, the milk should have reduced to roughly half of its original volume; it will look creamier and slightly golden. Stir in the sugar and ground cardamom until fully dissolved, then add the chopped pistachios and almonds.

Step 3:

Cook for another 5 minutes so the nuts soften slightly and infuse their flavor into the mixture. Now is the moment to stir in the rose water, if you’re using it—it adds a subtle floral note that elevates the kulfi to something truly special.

Step 4:

Remove the pan from heat and let the mixture cool to room temperature. For the creamiest texture, strain the mixture through a fine mesh sieve to catch any large nut pieces or skin bits.

Step 5:

Pour the smooth milk mixture into kulfi molds or small popsicle molds. Sprinkle a few extra chopped pistachios on top for a pretty, nutty crunch.

Step 6:

Freeze for at least 4 hours, or overnight. When ready to serve, run the molds briefly under warm water to loosen the kulfi, then gently pull them out. Enjoy this dense, creamy treat that’s every bit as luxurious as the street cart version!

Variations & Tips

• For a vegan twist, substitute dairy with full-fat coconut milk and coconut cream—reduce simmering time since coconut milk is less stable.
• Add a spoonful of saffron soaked in warm milk for a beautiful golden color and deeper flavor.
• If you don’t have molds, use small paper cups with wooden sticks inserted once poured.
• To avoid iciness, avoid over-freezing and thaw slightly before eating to preserve creaminess.
• Chopped dried fruit like apricots or figs can be stirred in for a tasty surprise.
• Use a heavy pot to prevent milk from burning as it simmers down.

How I Like to Serve It

Kulfi shines in the heat of summer, making it a perfect after-dinner treat at backyard barbeques or picnics. Sometimes, I sprinkle a pinch of crushed rose petals or drizzle a little honey over the top just before serving to amplify that exotic flair. For festive occasions, pairing kulfi with warm cardamom-spiced chai is a soul-soothing combo you’ll want to savor slowly.

Notes

• Store kulfi in an airtight container to prevent freezer burn, up to 1 week.
• If the mixture thickens too much after cooling, whisk lightly before freezing for a smooth texture.

Closing: This kulfi recipe is a guaranteed way to bring a little warm nostalgia and big creamy flavor to your kitchen—pure magic in every bite.