Making ice cream couldn’t get easier than this. I mean really. And spooning a slice of summer in the midst of a depressing, snowed-in, February weekend. Only God could’ve allowed this miracle to occur. Mango kulfi is, by far one of the most requested desserts on my family’s suga-high list.
I’m not much of a sucker for ice cold cream, but this treat has reserved seating in my stomach.
And after hunkering down in this less than sympathetic weather I gathered literally four items on my kitchen counter and went at it. With a whisk mind you.
Hold up now. Before I go ahead and shed light on this fast and furiously flurry of ease method let me clear up some lingo. Kulfi is an Urdu term for ice cream. It has a little less fluff than the 31 flavors at Baskin’s, but its most often filled with fewer, yet more natural ingredients.
Mango pulp, which is one of the main ingredients in this recipe, is a combination of mango and sugars.
Now the first step is to hit your local South Asian grocers or even your farmer’s market and purchase mango pulp. It comes in a can, in various sizes. I usually opt for the bigger one. Aside from that you can also pick up some cardamom powder.
Once you’ve collected your crop, its time to harvest.
Place your heavy cream in the bowl of a stand mixer and beat until stiff peaks form. Refrigerate this bliss until I say so.
In another bowl combine the sweetened condensed milk, pulp and cardamom.
Return your chilled whip cream to the stand, pour in the pulp mixture and combine at medium speed until you can no longer see white. You may have to scrape the bowl a couple times in between.
At this point if you have an ice cream box, great. Otherwise, as I did, you can use a freezer ready plastic container. Pour the mixture you just whipped up into the container. Cover and freeze for at least 4 – 6 hours or overnight. If you’re really into it, you can even freeze these as individual servings in silicone cupcake liners.
Scoop out when you’re ready to serve and really really enjoy it!
- 1 1/2 c mango pulp
- 1 can (14 oz) condensed milk
- 1 c heavy cream
- 1/4 tsp cardamom powder
- In the bowl of a stand mixer, whip heavy cream until stiff peaks form. Refrigerate.
- In another medium size bowl add pulp, condensed milk, and cardamom. Mix thoroughly with a whisk (2 minutes).
- Add whipped cream to mango mixture and combine until no trace of cream remains and texture is smooth and thick.
- Pour mixture in a freezer safe container. Cover and freeze for at least 4 hours or overnight (which is best) before serving.
Makes 16 4-oz. servings