michelle picker cooks

Kulfi is a type of Indian ice cream that has been around since the 16th century. Denser and creamier than regular ice cream, kulfi was traditionally made by slow-cooking and constantly stirring sweetened flavoured milk until the sugars caramelised, the milk proteins browned and the mixture became thick and condensed. Mine is a more modern version using the traditional flavours of cardamom, saffron, rosewater and nuts.

First, steep a generous pinch of saffron threads in 1-2 tablespoons of boiling water and set aside. Measure 2 cups of milk and remove 2 tablespoons to make a slurry with 4 – 5 teaspoons of cornflour (cornstarch). In a saucepan bring to boil the remainder of the milk, 1¼ cups of double cream, ⅔ of a cup of sugar, 2 tablespoons of corn syrup and 1 teaspoon of gound cardamom. Allow the mixture to simmer for 4 minutes. Remove the saucepan from the heat, stir in the cornflour slurry and the saffron liquid and mix well. Return to the heat and cook until the mixture thickens then remove from the heat and cool in an ice bath. When the mixture is cold add rose water to taste – depending on the concentration of your rose water you may need up to 2 tablespoons. Next add 3 tablespoons of softened cream cheese, ¼ of a teaspoon of fine sea salt and ⅛ of a teaspoon each of guar and xanthan gums (optional). Blend until very smooth and refrigerate, preferably overnight, before churning. While the ice cream churns, toast ½ a cup each of pistachios and almonds. Finely chop most of the nuts, slicing a few for serving. When the ice cream has nearly finished churning, add the finely chopped nuts. Freeze the ice cream for at least 4 hours before serving. To serve sprinkle with the sliced almonds and pistachios.