Kulfi

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Combine the whole milk and heavy cream in a large, heavy-bottomed pot or Dutch oven.

   Kokkens note: Using a heavy-bottomed pot prevents scorching the milk.

2. 2

   Bring the mixture to a rolling boil over medium-high heat, stirring occasionally to prevent sticking.

   Ca. 10 min.

3. 3

   Once boiling, reduce the heat to low and let it simmer gently, uncovered, for about 60-75 minutes.

   Ca. 1 t. 15 min.

   Kokkens note: Stir frequently, especially from the bottom, to prevent a skin from forming and to ensure even reduction. Scrape down the sides of the pot often to incorporate any thickened milk.

4. 4

   Continue simmering until the milk mixture has reduced by about half and significantly thickened, taking on a pale, caramelized color.

5. 5

   Stir in the granulated sugar, cardamom powder, and saffron threads (if using).

6. 6

   Continue to cook for another 10-15 minutes, stirring constantly, until the sugar is fully dissolved and the mixture is very thick, resembling a custard.

   Ca. 15 min.

   Kokkens note: The mixture should coat the back of a spoon thickly.

7. 7

   Remove the pot from the heat and stir in the finely chopped pistachios.

8. 8

   Allow the kulfi mixture to cool completely to room temperature, stirring occasionally to prevent a skin from forming.

   Ca. 1 t.

   Kokkens note: For faster cooling, you can place the pot in an ice bath.

9. 9

   Pour the cooled kulfi mixture into kulfi molds, small ramekins, or popsicle molds.

   Ca. 5 min.

   Kokkens note: If using ramekins, cover them tightly with plastic wrap.

10. 10

    Freeze for a minimum of 6 hours, or preferably overnight, until solid.

    Ca. 6 t.

11. 11

    To serve, briefly dip the molds in hot water to help release the kulfi.

    Kokkens note: Run a knife around the edges of the kulfi if it's still sticking.