Silken Moonlit Cardamom Kulfi

Allergens

Dairy (Milk, Cream)

Ingredients

• 1. 2 cups whole milk 2. 1 can (14 oz) sweetened condensed milk 3. 1 cup heavy cream 4. 1/2 cup sugar 5. 1 tablespoon cardamom powder 6. 1 teaspoon rosewater 7. 1 teaspoon saffron strands, lightly crushed 8. 1 pinch of salt 9. Toasted almond flakes for garnish

Instructions

1. In a heavy bottomed saucepan, combine milk, condensed milk, cream, sugar, cardamom powder, and a pinch of salt. Stir gently until the sugar is dissolved.
2. Bring the mixture to a gentle simmer over medium heat, stirring occasionally. Add in saffron strands and rosewater. Lower the heat and let it simmer for 15 minutes, stirring intermittently to prevent scorching.
3. Remove from heat and let it cool down to room temperature. Cover and refrigerate for at least 4 hours or overnight.
4. Once chilled, churn the mixture in an ice cream maker according to the manufacturer's instructions until it attains a soft serve consistency.
5. Transfer the kulfi to a lidded container and freeze until firm, about 4 hours.
6. To serve, scoop out the kulfi using an ice cream scoop, garnish with toasted almond flakes, and enjoy a moment of pure indulgence.

Chef’s Insight

Allow the kulfi to sit at room temperature for about 5 minutes before scooping to make it easier and smoother.

Notes

The combination of cardamom and saffron brings an aromatic and rich flavor to the kulfi, creating a dessert that is both indulgent and exotic.