Indian Ice Cream (Kulfi) Recipe #177564
You don't need an ice cream freezer to make this, Ice cream vendors in India, have always made this without ice cream freezers. This does have to be made a day ahead. This is really good, and simple to make.
by KittyKitty
1 day | 15 min prep
SERVES 4 -6
- 3 (14 ounce) cans evaporated milk
- 3 egg whites, whisked until peaks form
- 5 cups confectioners' sugar
- 1 teaspoon ground cardamom
- 1 tablespoon rose water
- 1 1/2 cups pistachios, chopped
- 1/2 cup golden raisin
- 3/4 cup sliced almonds
- 2 tablespoons candied cherries, halved
- Remove labels from cans of evaporated milk and put the cans in pan with tight fitting lid. Fill the pan with water to reach three quarters up the cans.Bring to a boil, cover and simmer for 20 minutes. When cool, remove and chill cans in fridge 24 hours.
- Open cans and empty milk into a large, chilled bowl. Whisk until it doubles in quantity, then fold in whisked egg whites and confectioners' sugar.
- Gently fold in remaining ingredients, seal the bowl with plastic wrap and leave in freezer 1 hour.
- Remove the ice cream from freezer,and mix well with a fork. Transfer to a freezer container and return to the freezer for a final setting. Remove from freezer 10 minutes before serving in scoops.
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5 stars