Coconut and Candied Ginger Kulfi

Our wonderful driver Murali was a great ice cream model for us! He always seemed to know when we needed a break on the road and where to find the best dosas, chai and kulfi – India’s richer, creamier version of ice cream.

Kulfi traditionally takes two days to make, with one whole day spent condensing (boiling down) South Asia’s widely available and incredibly rich tasting water buffalo milk to form the base of this heavenly treat. This recipe speeds things along with the use of canned condensed cow’s milk and an electric ice cream maker.

Tip: If you don’t have an ice cream maker, after you’ve beaten the ingredients together in a mixer, simply pour them into a shallow dish and freeze till set. Remove from the freezer 20 minutes before serving, as the end product will have a firmer consistency.


Coconut and Candied Ginger Kulfi Recipe

Yields
4 - 5 cups

Ingredients

For the ice cream base:

1 (13½ ounce – 370 mL) can evaporated milk

Tip: keep a can of this in the freezer and you’ll be able to make ice cream any time you like.

1 (10½ ounce – 300 mL) can sweetened condensed milk – chilled in the fridge

1 cup whipping cream, whipped

Tip: Use the best quality whipping cream you can find – avoid anything that says “milk ingredients” – you want a real cream one.

For the Coconut and Candied Ginger:

1 teaspoon vanilla or coconut extract

¼ cup finely shredded coconut, lightly toasted

¼ cup diced candied ginger


Method

For the ice cream base:

  1. Remove the evaporated milk from the freezer and place it for a few minutes in a bowl of boiling hot water – then add it to the bowl of an electric stand mixer. Break it up a bit with a knife and then beat until creamy and smooth.
  2. Add the sweetened condensed milk and beat until well mixed.
  3. Add the whipped cream and mix again. Now you are ready to create flavours.

For the Coconut and Candied Ginger:

  1. Add the vanilla or coconut extract to the base ingredients in the mixing bowl and beat until thoroughly distributed.
  2. Pour the mixture into the bowl of an electric ice cream maker and operate for 20 minutes – adding the coconut and candied ginger in the last 5 minutes of processing.
  3. Transfer to a storage container and freeze until ready to serve.

Thanks for trying this facesplacesandplates.com recipe.

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