Indian Frozen Kulfi Mango Dream

Allergens

Milk, Nuts

Ingredients

• 2 cups heavy cream
• 1 can (14 oz) sweetened condensed milk
• 2 cups fresh mango puree
• 1/2 cup crushed pistachios
• 1/2 teaspoon cardamom powder
• A pinch of saffron strands, lightly crushed
• Edible silver leaf for garnish (optional)

Instructions

1. In a large saucepan, combine the heavy cream, condensed milk, mango puree, cardamom powder, and crushed pistachios. Mix well to incorporate all ingredients.
2. Add the saffron strands to the mixture and stir gently to release their aroma and color.
3. Cook the mixture over medium low heat for 15 minutes, stirring continuously to prevent burning or sticking. The mixture should thicken slightly but remain creamy.
4. Remove the saucepan from heat and let it cool at room temperature for about 30 minutes.
5. Pour the mixture into a shallow container and refrigerate for at least 2 hours, or until fully chilled.
6. Pour the chilled mixture into ice cream molds and freeze for 8 hours or overnight, or follow your preferred Kulfi freezing method.
7. To serve, remove the Kulfi from the mold, garnish with a touch of edible silver leaf if desired, and enjoy the delightful Indian Frozen Kulfi Mango Dream.

Chef’s Insight

The saffron adds a touch of luxury and depth to this dessert, making it truly special. Use good-quality saffron for the best results.

Notes

For an added touch of elegance, serve the Kulfi in a wine glass with a spoon.