Jersey Milk and Cardamom Kulfi

A creamy and fragrant traditional Indian ice cream (Kulfi) made with rich Jersey milk and infused with the warm spice of cardamom. A touch of Jersey Royal potatoes adds a subtle earthiness and helps create a smooth texture.

Prep Time

20 minutes

Total Time

80 minutes + freezing time (at least 6 hours)

Calories

2754 kcal

Difficulty

Medium

Equipment

5 items

Cost

£1.09/serving

Season:

Meal Type:

Cuisine:

Mood:

Ingredients

Servings

1.5litersJersey Milk(Full-fat for best results.)

£2.25

100gramsJersey Royal Potatoes(Peeled and finely grated. Adds creaminess. Choose small, new potatoes.)

£0.60

120mlDouble Cream (from Jersey Cows)(Adds extra richness.)

£1.50

150gramsCaster Sugar(Adjust to taste.)

£0.40

8podsCardamom Pods(Green cardamom, lightly crushed. Can use 1 tsp ground cardamom as a substitute.)

£0.75

1tablespoonJersey Butter(Unsalted, for flavor.)

£0.15

30gramsPistachios(Chopped, for garnish (optional))

£0.90

Total Cost

£6.55

£1.09 per serving

Instructions

1.
Prepare the Potatoes: Steam the Jersey Royal potatoes until cooked through. Mash until smooth and set aside.
2.
Infuse the Milk: In a heavy-bottomed saucepan, combine the Jersey milk and lightly crushed cardamom pods. Bring to a simmer over medium heat.
3.
Reduce the Milk: Reduce the heat to low and simmer gently, stirring frequently to prevent scorching, for about 45-60 minutes, or until the milk has reduced to about half its original volume. This concentrates the flavor and creates a creamy texture.
4.
Add Cream, Butter and Potatoes: Stir in the Jersey Double Cream, Jersey Butter, mashed Jersey Royal potatoes and caster sugar. Continue to simmer for another 5 minutes, stirring constantly, until the sugar has dissolved and the mixture is well combined.
5.
Cool and Strain: Remove from heat and let the mixture cool completely. Strain the mixture through a fine-mesh sieve to remove the cardamom pods and any potato lumps. This ensures a smooth texture. Discard the cardamom pods.
6.
Pour into Molds: Pour the cooled mixture into kulfi molds or small ramekins. If using ramekins, cover them tightly with plastic wrap.
7.
Freeze: Freeze for at least 6 hours, or preferably overnight, until completely solid.
8.
Unmold and Serve: To unmold the kulfi, dip the molds briefly in warm water. Gently pull the kulfi out. Garnish with chopped pistachios (optional) and serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (435g)

2754 kcal / 11523 kJ

Carbs

210g

81% of RDA

Fat

195g

279% of RDA

Protein

75g

150% of RDA

Detailed Breakdown

Fibre

7.5 g

25% of RDA

Sugar

190 g

211% of RDA

Sodium

390 mg

17% of RDA

Saturated Fat

125 g

625% of RDA

Chef's Tips

For a richer flavor, you can add a pinch of saffron strands to the milk while simmering.

If you don't have kulfi molds, you can use small paper cups or even an ice cube tray.

Adjust the amount of sugar to your preference. Taste the mixture before freezing.

Make sure to stir the mixture frequently during simmering to prevent scorching and ensure even cooking.

Freezing time may vary depending on your freezer. Check for firmness after 6 hours.

Cooking Equipment

Heavy-bottomed saucepan

Mortar and Pestle (optional)

Kulfi molds or small ramekins

Steamer (optional)

Freezer

Wine Pairings

No wine pairing suggestions available for this recipe.

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