Sweet Milk Ice Cream Kulfi Ice Cream Recipe

Kulfi is a beloved childhood treat from India that was my absolute favorite. After coming to the US, I missed it’s milky, refreshing taste. But when I tried this milk ice cream recipe, I knew I hit the jackpot. This recipe from King Arthur flour catalog. I have been making it for years and it is a family favorite now. The recipe uses more milk than cream. The predominant use of milk, gives it a delicious milky flavor. But surprisingly it has creamy, almost gelato-like texture. Also there are no eggs in this recipe, the custard is thickened with tapioca starch, which stabilizes the base. In turn making the finished ice cream does not get rock hard in the freezer. It stays rich, creamy and deliciously smooth.

Ingredients

As mentioned before milk is the main ingredient in this sweet milk ice cream. I recommend only whole milk because the slightly higher fat will reduce icicle formation once frozen. Whole dry milk powder is the key to get the smooth texture to the gelato. Milk and heavy cream are mostly comprised of water. The milk powder absorbs that excess water and makes this frozen treat milkier and creamier. Otherwise it would be icy and grainy. Tapioca Starch acts as thickener in the recipe. Cornstarch (aka cornflour) can be substituted but tapioca starch lends a better mouth-feel. But cornstarch is more readily available, so go ahead and use the same amount in the recipe. Other ingredients you need are:

Heavy cream Light Corn syrupSugarPure Vanilla extract - I love to use vanilla powder in ice creams because I feel it gives a more intense flavor.

Instructions

Start by making the ice cream base. Combine dried milk powder, sugar and tapioca starch and whisk well to combine in a large saucepan. Add the milk, heavy cream, corn syrup, vanilla and whisk until smooth. Place the pan on the stove on medium-high heat and cook stirring constantly, until the mixture gets thick. It should be slightly thicker than heavy cream. It should thinly coat the back of the spoon or spatula, takes about 6~8 minutes. Remove the pan from the heat and pour into a heat proof mixing bowl. Stir occasionally to cool the mixture and to prevent a skin from forming. Once the base has cooled to just slightly warmer than room temperature, lay a piece of plastic wrap on the surface, again to prevent a skin from forming. Transfer the bowl to the refrigerator for at least 4 hours or overnight, to chill thoroughly. Freeze the base in an ice cream maker according to the manufacturer’s directions. Transfer the ice cream to a covered container and freeze until ready to serve.

How to make Indian style Kulfi

Now that we know how to make the ice cream, making Indian style kulfi is very easy. Let the ice cream base cool completely. Then pour into kulfi or popsicle molds. Freeze for 4~6 hours to completely set. Enjoy!!

Taste Test

I served the ice cream with a drizzle of store bought caramel sauce. It tasted creamy and amazing. Serve it over some vegan brownies or these fudge brownies for a yummy treat that kids would LOVE. The base of this sweet milk ice cream lends itself beautifully to many different variations. Add pureed fruit (strawberries) or chopped oreo cookies or mints and enjoy the spectrum of frozen treats.

Tips

Even though whole milk is recommended, 2% milk will also work. The texture might suffer just a little bit but it will still be delicious.Tapioca starch can be subbed with cornstarch. Use the same amount in the recipe as listed.Dried milk powder can be substituted with malted milk powder. Reduce the sugar to ¾ cup because malted milk powder has added sweetness.The base of this sweet milk ice cream lends itself beautifully to many different variations. Add pureed fruit (strawberries) or chopped oreo cookies or mints and enjoy the spectrum of frozen treats.To make Indian style Kulfi, pour the completely cooled ice cream base into kulfi or popsicle molds. Freeze for 4~6 hours to completely set.If you do not have an ice cream maker? No worries. The Kitchn posted 7 ways of making ice cream without an appliance. They recommend using a food processor to make the most creamy ice cream. The second best is to use a whip the custard base with a hand mixer in an ice bath.