Indian Ice Cream – Kulfi

Kulfi is a specialty often offered at large festivities. The specially ordered kulfiwala and his helpers bring huge clay pots containing crushed ice cubes and tubular containers of baked clay filled with kulfi.

In a heavy-bottomed saucepan or frying pan, bubble the milk. Lower the temperature so that the milk boils but does not overflow. Add the cardamom. Boil the milk to about 1/3 of its original mass. Stir frequently and fold in the skin that forms on the surface.

In the meantime, blanch and chop the almond kernels and chop the pistachios.

When the milk has thickened, remove the cardamom pods. Add the sugar and the almond kernels and do everything together for 2 to 3 minutes.

Pour the thickened milk into a suitable bowl and cool completely. Add half of the pistachios and fold them in.

Seal the baking bowl with aluminum foil and place in the freezer or mold in the ice cream maker. Also place serving bowls in the freezer.

Stir the ice cream heartily every 15 minutes to allow the ice crystals to break up. If stirring is barely possible, remove the baking dish from the freezer and quickly mold the ice cream into the serving bowls.

Sprinkle with the remaining pistachios, cover the bowls with aluminum foil and repeatedly mold in the freezer.

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