Ice cream always feels like a treat, but Kulfi, the traditional Indian ice cream, feels particularly special.
Whilst western ice cream is usually made using an egg-custard base, kulfi is traditionally made using only milk, simmered and reduced down for hours resulting in a denser, chewier texture. This also gives kulfi a wonderful and very specific nutty, caramelized taste, usually enhanced with chopped nuts and then typically flavoured with rosewater, cardamom or saffron. A wonderfully sweet and exotic treat.
Kulfi often seems particularly associated with the delicate, floral flavours of rosewater – We have chosen to riff on this with a similarly delicate and floral flavour though one considerably less exotic to British palettes – Elderflower.
1 1/2 tsp Cardamom Powder (about 12 pods, ground)
1 can Evaporated Milk (354ml)
295g Heavy Cream
80g Light Brown Sugar
4 Tbsp Elderflower Syrup or cordial
Chopped Pistachios for topping (optional)