Sarah, Pakistani Canadian mama who loves to cook and bake for her family and friends. Sarah shares her culinary interest and tidbits of her experiments at ‘Flour & Spices‘ a blog which is fully loaded with delicious recipes. Today Sarah is sharing with us a yummylicious No Churn Khulfa Ice Cream. I believe ice creams are best desserts to be served on Iftar table and also perfect for this year Ramadan, as it has fallen in the hot months in India and some other countries. Sarah and her friends are hosting a linky potluck called ‘Eid Eats‘ at her blog…Do check it out…
Salam and Ramzan Mubarak to all of you world over who are commemorating this holy month! A big thank you to Lubna for having me here today to share my recipe for a No Churn Kulfa Ice Cream. Last time I contributed to this series I shared a savory recipe that is a family favorite and today I bring to you a sweet, easy, but complex tasting dessert that is loved by all those who have tried it. The best part? It is easy to whip up, but tastes like you slaved in the kitchen all day long!
Let’s be honest – with the summer fasts as long as they are few of us have the inclination to slave over elaborate desserts, but it is so very nice to have a lovely tasty treat to enjoy after your meal. This quick no churn ice cream has all the lovely notes of a traditional kulfi – cardamom, pistachio, saffron – but doesn’t require any slow cooking or leave you with icicles in your mouth like some other quick recipes do. The secret? Whipped cream and that intensely sweetly delicious ingredient Condensed Milk. The combination results in a velvety fresh base that takes so well to the ‘kulfi’ add ins.
As an extra special touch I like to drizzle mine with some delicious amber honey and it combines with the kulfa ice cream to create something so much more special than the sum of its parts and isn’t that what cooking should be?
No Churn Kulfa Ice Cream
- 2 cups whipping cream
- 1 can condensed milk
- 1 ½ tablespoon sugar
- 1 tsp ground cardamom
- A pinch of saffron
- 2 tablespoons chopped pistachios
- Additional pistachios/almonds
- Whip the cream until soft peaks start to form and add in the sugar, cardamom and saffron taking care to crumble the saffron into a powder with your fingers as you add it in. Conversely you can also soak the saffron in a little warm milk to release some of the flavors and then add that in.
- Continue whipping the cream until stiff peaks form and then fold in the condensed milk with the pistachios. You may also add almonds if you wish.
- Pour the mixture into a freezer safe container drizzle with honey and scatter with chopped nuts. Freeze for 6 hours or overnight.
Thank you Sarah for being part of this event and bringing in this yum ice cream.
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