Mango Kulfi
A no churn, pre-written post for Spring Break!
I’m in So Cal this week with the family for Spring Break, so this post was composed late in the evening the week before. Happy Spring (Break) everyone!
I thought it would be both easy and fun to do a no churn ice cream for this installment. This led me to kulfi. For those who don’t know, kulfi is a traditional Indian frozen dessert. It’s like ice cream, but it’s not churned, making it thicker and denser than ice cream. It also usually involves sweetened condensed milk as an ingredient.1
This week’s recipe comes courtesy of The New York Times. But I added in a step of whipping the cream, which was recommended by one of the comments to the recipe.2 The commenter basically said that whipped helped make the texture of the final product scoop-able. So I guess this isn’t quite kulfi. But its close enough! Here’s how it all went down.
The ingredients here are quite similar to the Mango frozen yogurt I made back in September of last year…but since the type of dairy and the approach to churning are both so different, I thought it warranted a separate post.
Anyway, the process starts with whipping the heavy cream, adding the sweetened condensed milk, and then whipping a bit more.
Then you slowly incorporate the rest of the ingredients.
I added a bit of lime juice, even though the recipe doesn’t call for it. 🍋🟩
The great thing about this recipe is that since it’s not coming out of the machine frozen, there’s no rush to get it into the freezer. Hence this photo:
I should mention: this recipe made a large quantity, perhaps due to all of the air whipped into the cream. A good problem for me to have (i.e more to share)!
I left it in the freezer overnight to finish. Here’s how it came out:
The verdict? It was very good! It tasted quite similar to the mango lassi frozen yogurt I made, but the texture wasn’t as smooth and creamy; it was slightly icy. But at the same time, whipping the cream gave the texture an airy quality that was nice. If I had to choose one, I’d go with the mango lassi recipe—but this was still quite good.
That’s all folks. See you next week!
Then again, there’s this “kulfi” place called Koolfi in San Leandro I’ve been meaning to try that looks like it makes Indian-inspired flavors using a traditional custard method.
Boy oh boy, those NY Times Cooking commenters sure are something else!