Ice cream is perhaps my all-time favourite food, so naturally, I had to find a recipe for it using only what limited equipment I own. Trouble is, it’s difficult to get a smooth, creamy result without using a fancy ice cream machine. I went through a lot of painstaking trial and error so you don’t have to. You’re welcome. The outcome was this: a fragrant and delicious kulfi (that definitely shouldn’t be made when on a diet). Deceptively easy to make and using only a few ingredients, homemade no-churn ice cream doesn’t get much better than this.
Ingredients
- 300ml double cream
- 100g condensed milk
- 7-10 strands of saffron
- 4 cardamom pods
Method
- Pour the double cream into the pot and to it the saffron and cardamom pods. Heat gently until the cream is hot, stirring continuously.
- Leave the cream to cool to room temperature. Once cool, strain out the saffron and cardamom pods.
- Using an electric whisk, beat the cream for about five minutes. (Make sure you don’t whip until it forms peaks – we want the cream to stay quite liquid and runny.)
- Slowly pour in the condensed milk, while whisking continuously, until it is all incorporated.
- Pour the mix into popsicle moulds, leaving a few millimetres’ space from the top. Freeze overnight.
- Before removing the kulfi from the mould, run under warm water for 10-15 seconds to loosen it. Serve immediately.
cardamom dairy dessert food ice cream indian saffron
Amazing recipe thoroughly enjoyed the flavours of this sweetly spiced treat!
food that makes me happy 
Amazing recipe thoroughly enjoyed the flavours of this sweetly spiced treat!
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