This no churn dairy dessert is so perfect for summer time!
Kulfi is a denser version of ice cream traditionally but this version is lighter , I feel whenn you whip the heavy cream and fold in the rest of the ingredients, it results in a creamier and lighter frozen treat.
Mine is flavored with Pistachios and Cardamom but you can use any nuts that you may have on hand.
All you need is a couple of ingredients and you're all set.You can make Kulfi in the mini paper cups(dixie cups )that you can purchase from any grocery store, I think they are the perfect size, not too less and not too much.I have an adorable silicone large ice cube tray that I was itching to use.But if you can not find them then you can freeze it in a loaf pan, it will be equally delicious!
Ingredients:
2 cups of Heavy Cream
1 can condensed milk
2 slices of white bread(cut into small pieces)
1 teaspoon cardamom powder
3/4 cups ground pistachios( don't grind them to a paste, I prefer little chunks of pistachios in mine)
a few drops of green food coloring(optional)
A splash of milk
Directions:
In a mixing bowl whip the heavy cream until hard peaks form(be careful not to over whip, it will turn into butter).
In a blender or with a hand blender, Blend together condensed milk, white bread, cardamom powder,milk.
Now fold in the condensed milk mixture , food coloring and pistachios in the whipped heavy cream gently. Mix until combined, resist the urge to over mix, it will deflate the mixture. Pour into your favorite mold( I used a silicone ice cube tray) with a spouted bowl or line a loaf pan with parchment paper and freeze.If you are using paper cups you will need to put in popsicle sticks in fifteen minutes , it will be easy to stick them in before they become frozen.Enjoy!Dont forget to let me know how they turn out!
Notes:
I reserved some ground pistachios and put them in the cups before pouring in the ice cream mixture,just to a little fancy but you don't really have to. Also covered them with edible silver paper for added sparkle.