Recipe

Devonshire Cream Kulfi

Velvety Delight: Devonshire Cream Kulfi

4.6 out of 5

Indulge in the rich and creamy flavors of Devonshire with this delightful twist on the traditional Indian dessert, Kulfi. This recipe combines the essence of Indian cuisine with the charm of Devon, resulting in a luscious frozen treat that will transport your taste buds to a world of pure bliss.

Dessert› Frozen Dessert› Ice Cream› Kulfi

Asian cuisine› Indian cuisine

European cuisine› Northern European cuisine› Cuisines of the [[Islands of the North Atlantic]] (IONA)› British cuisine› English cuisine› Cuisine of Devon

Preparation time

15 minutes

Cooking time

20 minutes

Total time

6 hours and 35 minutes (including freezing time)

Yields

4 servings

Preparation difficulty

Easy

Suitable for

Vegetarian, Gluten-free, Nut-free, Egg-free, Halal

Allergens

Dairy

Not suitable for

Vegan, Dairy-free, Paleo, Keto, Low-carb

Ingredients

In this adaptation, the traditional Indian Kulfi is transformed into a Devonshire delight by incorporating the famous Devonshire cream. The addition of this rich and creamy ingredient gives the Kulfi a unique texture and flavor profile, making it a perfect fusion of Indian and Devonshire cuisines. We alse have the original recipe for Kulfi, so you can check it out.

2 cups (470ml) Devonshire cream 2 cups (470ml) Devonshire cream
1 cup (240ml) condensed milk 1 cup (240ml) condensed milk
1 teaspoon ground cardamom 1 teaspoon ground cardamom
1/4 cup (30g) crushed pistachios 1/4 cup (30g) crushed pistachios
A few strands of saffron A few strands of saffron

Nutrition

Calories (kcal / KJ): 350 kcal / 1465 KJ
Fat (total, saturated): 25g, 15g
Carbohydrates (total, sugars): 30g, 28g
Protein: 5g
Fiber: 0g
Salt: 0.1g

Preparation

1.
In a saucepan, combine the Devonshire cream and condensed milk over medium heat.
2.
Stir in the ground cardamom and bring the mixture to a gentle simmer.
3.
Reduce the heat to low and let it simmer for about 15-20 minutes, stirring occasionally, until the mixture thickens.
4.
Remove from heat and let it cool to room temperature.
5.
Once cooled, pour the mixture into popsicle molds or small cups.
6.
Sprinkle crushed pistachios and saffron strands on top of each mold or cup.
7.
Insert popsicle sticks or cover the cups with aluminum foil.
8.
Place in the freezer and let it freeze for at least 6 hours or overnight.
9.
To serve, remove from the molds or cups and enjoy the creamy goodness of Devonshire Cream Kulfi.

Treat your ingredients with care...

Devonshire cream — Make sure to use high-quality Devonshire cream for the best results. If you can't find Devonshire cream, you can substitute it with heavy cream.
Saffron strands — To enhance the flavor and color, soak the saffron strands in a tablespoon of warm milk for a few minutes before adding them to the mixture.

Tips & Tricks

For a twist, you can add a tablespoon of rose water or crushed cardamom seeds to the mixture for additional flavor.
To achieve a creamier texture, you can churn the mixture in an ice cream maker instead of using popsicle molds.
If you prefer a less sweet Kulfi, reduce the amount of condensed milk according to your taste.
Garnish with additional crushed pistachios and saffron strands before serving for an extra touch of elegance.
To easily remove the Kulfi from the molds, briefly dip them in warm water before unmolding.

Serving advice

Serve the Devonshire Cream Kulfi on a hot summer day as a refreshing dessert. It pairs well with a drizzle of chocolate sauce or a sprinkle of crushed pistachios on top.

Presentation advice

To elevate the presentation, serve the Kulfi in elegant dessert bowls or on a decorative plate. Garnish with a sprig of fresh mint or a dusting of edible rose petals for a visually appealing touch.