Delightful Sri Lankan Vegetarian Kulfi Ice Cream with Cardamom-Infused Fruit Salad

Allergens

Milk, Nuts

Ingredients

• 1. 2 cups milk (whole or plant
• based) 2. 1 can (14 oz) sweetened condensed milk 3. 1 tbsp cardamom powder 4. 1 cup heavy cream (or coconut cream for dairy
• free option) 5. 1 tsp saffron threads, crushed 6. 2 cups mixed fruits (mango, banana, apple, and kiwi) 7. 1/2 tsp ground cardamom 8. 1 tbsp honey or agave syrup (for dairy
• free option) 9. A handful of toasted almond flakes

Instructions

1. In a large saucepan, combine the milk, condensed milk, and cardamom powder. Heat over medium heat until the mixture begins to steam but not boil.
2. In a separate bowl, combine the heavy cream and saffron threads. Allow the mixture to sit for 5 minutes so the saffron can infuse.
3. Stir the saffron infused cream into the milk mixture. Cook for another 10 minutes over low heat, stirring frequently to prevent scorching.
4. Remove from heat and let the kulfi mixture cool down to room temperature. Once cooled, transfer it to an ice cream maker and churn according to the manufacturer's instructions.
5. For the fruit salad, peel and chop the fruits into bite sized pieces. In a bowl, mix the ground cardamom with honey or agave syrup, then toss the fruit in the mixture until evenly coated. Refrigerate for at least 30 minutes to allow flavors to meld.
6. To serve, scoop the kulfi into two bowls and top with the cardamom infused fruit salad. Sprinkle almond flakes over the top for added crunch and visual appeal.

Chef’s Insight

The secret to perfect kulfi is slow, steady heat and constant stirring to prevent scorching. The saffron adds a touch of luxury to the dessert.

Notes

You can use a mix of your favorite fruits for the salad. For dairy-free and nut-free options, consider the suggested substitutions.