London is sunny! Our prayers have finally been answered! In order to celebrate, I thought I’d try my hand at making no churn mango kulfi and I have to say, the results are pretty impressive. The recipe is fairly simple: equal amounts of condensed milk and whipped double cream, some cardamom, berries and you’re good to go.
Recipe by Thahmina | www.goldentiffin.co
Cooking Time: minimum 6 hours to chill, but preferably overnight
Serves: 10-12 cones/scoops
Ingredients
- Approx. 375g condensed milk
- 600ml extra thick double cream, chilled
- pinch of salt
- pinch of cardamom powder
- 1 cup fresh raspberries, washed and drained
- pistachios, ground with a pestle and mortar
- 2-3 tsp rosewater
Method
Prepare your empty 1 litre icecream box with lid or have a sturdy tray and cling film ready.
Pour 2 cups of condensed milk into a mixing bowl with the salt, rosewater and cardamom and give it a quick stir.
By hand or electric whisk, whip the double cream until it is thick and can hold stiff peaks (like the picture above). If you whisk the cream too much it will churn into butter so be careful and keep a close eye on the texture.
Fold in the whipped cream and raspberries to the condensed milk. Gently pour into a container. It has to be at least a 1 litre capacity as the kulfi will expand. You can use a clean empty icecream box or a tin with a flat bottom and cling film. I have done both and they turn out fine!
Chill for a minimum of six hours (but you should leave it overnight to get best results.) The best thing about kulfi is that because condensed milk has such low liquid content, it will not form ice crystals and have a crunch. It will always turn out creamy!