Jersey Milk & Cardamom Kulfi

A creamy, rich Indian ice cream (Kulfi) made with the goodness of Jersey milk and infused with the aromatic flavor of cardamom.

Prep Time

15 minutes

Total Time

8-10 hours (including freezing time)

Calories

475

Level

Easy

Yields

4 servings

Cost

£1.26

Season:

Meal Type:

Cuisine:

Mood:

Ingredients

Servings

4cupsJersey Milk(Full-fat Jersey milk is ideal for a richer flavor and creamier texture. Can substitute with regular whole milk, but the result will be less rich.)

£2.50

0.5cupCondensed Milk(Adds sweetness and helps with the creamy texture.)

£0.80

0.3cupHeavy Cream(Enhances the richness and creaminess.)

£0.75

1teaspoonCardamom Powder(Freshly ground cardamom is best for optimal flavor.)

£0.35

2tablespoonsSugar(Adjust to your preferred level of sweetness. Taste and adjust as needed after simmering.)

£0.05

2tablespoonsPistachios (optional)(Finely chopped, for garnish.)

£0.60

Total Cost

£5.05

£1.26 per serving

The Method

1
In a heavy-bottomed saucepan, combine Jersey milk and heavy cream. Bring to a simmer over medium heat, stirring occasionally to prevent sticking.
2
Continue to simmer the milk, stirring frequently, until it reduces to about half its original volume (about 30 minutes). This process thickens the milk and intensifies the flavor.
3
Stir in the condensed milk, sugar, and cardamom powder. Mix well until the sugar is completely dissolved.
4
Remove from heat and let the mixture cool completely to room temperature.
5
Pour the cooled mixture into kulfi molds or small ramekins. If using molds, ensure they are properly sealed.
6
Cover the molds or ramekins tightly with plastic wrap or aluminum foil to prevent ice crystal formation.
7
Freeze for at least 6-8 hours, or preferably overnight, until completely solid.
8
To unmold the kulfi, dip the molds briefly in warm water (around 10-20 seconds). Gently pull the kulfi out of the mold.
9
Garnish with chopped pistachios (if using) and serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (280g)

475 kcal / 1987 kJ

Carbs

36g

14% of RDA

Fat

32g

46% of RDA

Protein

14g

28% of RDA

Detailed Breakdown

Fibre

1 g

3% of RDA

Sugar

34 g

38% of RDA

Sodium

170 mg

7% of RDA

Saturated Fat

19 g

95% of RDA

Chef's Tips

Continuous stirring is crucial to prevent the milk from scorching at the bottom of the pan.

Reducing the milk to half its volume is essential for achieving the signature thick and creamy texture of kulfi.

For a richer flavor, you can add a pinch of saffron strands soaked in warm milk to the mixture during the simmering process.

If you don't have kulfi molds, you can use small paper cups or disposable plastic cups. Just make sure to cover them well before freezing.

To avoid ice crystals, ensure the mixture is completely cooled before freezing and cover the molds tightly.

Cooking Equipment

Heavy-bottomed saucepan

Kulfi molds or small ramekins

Stovetop

Wine Pairings

No wine pairing suggestions available for this recipe.

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