Jersey Milk & Cardamom Kulfi with Caramelised Jersey Royal Crumble

A creamy and fragrant Indian ice cream, Kulfi, made with rich Jersey milk and infused with aromatic cardamom. Served with a sweet and salty caramelised Jersey Royal crumble for a delightful textural contrast.

Prep Time

20 minutes

Total Time

80 minutes

Calories

675 kcal

Difficulty

Medium

Equipment

4 items

Cost

£1.51/serving

Season:

🌸 Spring

Meal Type:

Dessert

Cuisine:

Jersey•British•Indian

Mood:

Comfort Food•Healthy

Ingredients

Servings

1litreFull-fat Jersey Milk(Using Jersey milk is crucial for the rich flavour and texture.)

£1.75

100mlJersey Double Cream(Adds extra richness and creaminess.)

£1.50

150gGranulated Sugar(Adjust to your preference.)

£0.25

8podsCardamom Pods(Lightly crush the pods to release the flavour. Can substitute with 1 tsp ground cardamom.)

£0.75

25gPistachios(Roughly chopped, for garnish.)

£0.60

150gJersey Royal Potatoes(Cooked, cooled and diced small. About 4-5 medium sized potatoes.)

£0.65

30gJersey Butter(Unsalted butter.)

£0.40

30gBrown Sugar(Adds a deeper caramel flavour.)

£0.10

PinchSea Salt(For the caramelised crumble.)

£0.05

Total Cost

£6.05

£1.51 per serving

Instructions

1.
**Prepare the Kulfi:** In a heavy-bottomed saucepan, combine the Jersey milk, Jersey double cream and granulated sugar. Lightly crush the cardamom pods and add them to the mixture.
2.
Bring the mixture to a simmer over medium heat, stirring constantly to prevent sticking and burning. Reduce the heat to low and continue simmering for about 45-60 minutes, or until the milk has reduced by about half and thickened slightly. It should coat the back of a spoon.
3.
Remove the saucepan from the heat and let the mixture cool slightly. Remove the cardamom pods.
4.
Using a blender or immersion blender, blend the mixture until smooth. This helps to create a creamier texture. Allow to cool completely.
5.
Pour the cooled mixture into kulfi molds or small ramekins. Sprinkle chopped pistachios on top. Cover the molds with foil or plastic wrap and insert a popsicle stick or spoon into each.
6.
Freeze for at least 6 hours, or preferably overnight, until completely solid.
7.
**Prepare the Caramelised Jersey Royal Crumble:** Preheat oven to 180°C (160°C Fan/Gas Mark 4).
8.
In a bowl, mix the cooked diced Jersey Royal potatoes with the brown sugar, and sea salt.
9.
Melt the Jersey butter in a frying pan over medium heat. Add the potato mixture and cook, stirring occasionally, until the potatoes are caramelised and golden brown (about 10-15 minutes). Be careful not to burn them.
10.
Spread the caramelised potatoes on a baking tray and bake for 5 minutes, this helps dry them out slightly and make them crispier
11.
Remove from oven and allow to cool and become crispy.
12.
**Assemble and Serve:** To unmold the kulfi, briefly dip the molds in warm water. Gently pull on the popsicle stick or spoon to release the kulfi. Serve immediately with the caramelised Jersey Royal crumble sprinkled around or underneath.

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My Notes

Nutrition Information

Nutrition per serving (334g)

675 kcal / 2824 kJ

Carbs

60g

23% of RDA

Fat

45g

64% of RDA

Protein

14g

28% of RDA

Detailed Breakdown

Fibre

2 g

7% of RDA

Sugar

55 g

61% of RDA

Sodium

150 mg

7% of RDA

Saturated Fat

28 g

140% of RDA

Chef's Tips

For a smoother kulfi, stir the milk mixture frequently during simmering to prevent skin formation.

You can add other flavorings like saffron strands or a pinch of nutmeg along with the cardamom.

If you don't have kulfi molds, use small ramekins or even paper cups. Make sure to cover them tightly to prevent ice crystals from forming.

Adjust the amount of sugar to your liking. Taste the mixture before freezing and add more sugar if needed.

The caramelised Jersey Royal crumble can be made ahead of time and stored in an airtight container at room temperature.

Cooking Equipment

Heavy-bottomed saucepan

Oven

Blender or Immersion Blender

Kulfi molds or small ramekins

Wine Pairings

No wine pairing suggestions available for this recipe.

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