This is a cool take on ice-cream.
Kulfi, pronounced ‘cool-fee’ is a frozen Indian dessert. It usually comes in the form of a long, wand-like lolly, and is the perfect pud after an Indian feast. Cooling, creamy, decadent, perfumed and pretty. It’s a proper little lady.
The good news? It’s easy as anything.
The better news? It tastes blooming delicious.
The bad news? There is no bad news. We’d even go as far to say we prefer it to ice-cream.
In a nod towards an English Rose Garden, we’ve opted for flavours of Rose and Earl Grey. Perfect eaten on the lawn on a cool summer’s evening.
A showstopper that guarantee’s you’ll come out smelling of roses!
Preparation Time: 10min
Freezing Time: 3hrs or overnight
- 300ml double cream
- 300ml tinned evaporated milk
- 4 earl grey tea bags
- 100g caster sugar
- 2 tbsp rosewater
- a handful of toasted pistachios to garnish (optional)
- 4 kulfi moulds or tin pudding moulds
- Put the cream, evaporated milk, sugar and rosewater in a pan. Snip open the tea bags and add them. Bring slowly and gently to the boil, then remove from the heat and allow to cool
- Once cool, put the mixture in the fridge to cool completely
- Sieve the mixture through a fine sieve, pour into moulds and freeze for a few hours or overnight if you can
- To serve, dip them in hot water very briefly to remove from the mould and decorate with crushed pistachios