Kesar Badaam "Cool"-fi
One of my fondest memories of visiting India is the kulfi, which is a type of ice cream that you could get from several street vendors. In particular, I loved the 'matka-kulfi', which would be frozen in mini clay pots/bowls. It was the perfect highlight of our trips, and the best treat to beat the heat. Layers of luscious cream infused with cardamom, nuts, and saffron, this ice cream was certainly a game changer. Recently, I had ordered some honeycomb from Amazon and the plan was to make a honey comb ice cream. However, as I was whisking together the ingredients, some creative juices started flowing, and I ended up with an ice cream akin to kulfi. I've included my recipe for that below:
Ingredients:
-2x 14 oz. cans of sweetened condensed milk
-3x pints of heavy whipping cream
-2 oz. of Trader Joe's Coconut creamer (you can use a light cream as an alternative)
-2 oz. of vodka*
-1 1/2 tbsp. of green cardamom powder
-20-30 strands of saffron**
-1 cup of slivered almonds (adjust to your preferences)
Preparation:
-In a large mixing bowl, add the heavy whipping cream.
-Next, using an electric beater***, start out slow and beat the cream till you get the consistency of whipped cream.
-Fold in the sweetened condensed milk.
-In a small bowl, add the coconut creamer or light cream and heat for 15 seconds in the microwave. Add the saffron and stir until you get a rich yellow color and the strands are no longer dry.
-Add the saffron infused milk to the heavy cream mixture and stir with a spoon.
-Add the almonds (you may also use pistachios, or both almonds and pistachios) and mix together.
- Fold in the cardamom powder.
-Add the vodka and mix one final time.
-Transfer this to a freezer safe container that can hold 80-100 oz. Note that if there is some room on top, it helps in preventing crystallization.
-This will take 8-10 hours to freeze before serving. For best results, after 2 hours, mix it around with a couple of rubber spatulas. This will give it a bit of a layered texture as well as ensure the almonds don't get stuck in one place. Do this again 4 hours into the freezing process as well.
Notes:
*This is more for texture purposes, and prevents icy chunks in the kulfi/keeps things smooth. You should be able to freeze it as is, or add 2 tbsp. of castor sugar, though the sweetness will increase. Essentially the amount of dissolved molecules affects how crystals are formed. Reference
**Saffron is typically expensive, but if you're able to find Spanish saffron, it's slightly cheaper. Note that if you buy it once, it goes a long way, since you usually only need a few strands per dish. It goes great in rice.
***I did this by hand. Needless to say, I got a great workout ;)
Ingredients:
-2x 14 oz. cans of sweetened condensed milk
-3x pints of heavy whipping cream
-2 oz. of Trader Joe's Coconut creamer (you can use a light cream as an alternative)
-2 oz. of vodka*
-1 1/2 tbsp. of green cardamom powder
-20-30 strands of saffron**
-1 cup of slivered almonds (adjust to your preferences)
Preparation:
-In a large mixing bowl, add the heavy whipping cream.
-Next, using an electric beater***, start out slow and beat the cream till you get the consistency of whipped cream.
-Fold in the sweetened condensed milk.
-In a small bowl, add the coconut creamer or light cream and heat for 15 seconds in the microwave. Add the saffron and stir until you get a rich yellow color and the strands are no longer dry.
-Add the saffron infused milk to the heavy cream mixture and stir with a spoon.
-Add the almonds (you may also use pistachios, or both almonds and pistachios) and mix together.
- Fold in the cardamom powder.
-Add the vodka and mix one final time.
-Transfer this to a freezer safe container that can hold 80-100 oz. Note that if there is some room on top, it helps in preventing crystallization.
-This will take 8-10 hours to freeze before serving. For best results, after 2 hours, mix it around with a couple of rubber spatulas. This will give it a bit of a layered texture as well as ensure the almonds don't get stuck in one place. Do this again 4 hours into the freezing process as well.
Ready to freeze!
Topped with Ghirardelli Chocolate Syrup and more almonds. :)
Notes:
*This is more for texture purposes, and prevents icy chunks in the kulfi/keeps things smooth. You should be able to freeze it as is, or add 2 tbsp. of castor sugar, though the sweetness will increase. Essentially the amount of dissolved molecules affects how crystals are formed. Reference
**Saffron is typically expensive, but if you're able to find Spanish saffron, it's slightly cheaper. Note that if you buy it once, it goes a long way, since you usually only need a few strands per dish. It goes great in rice.
***I did this by hand. Needless to say, I got a great workout ;)
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