Our little secret inspired this kulfi recipe, which uses the traditional method of boiling full-fat milk down until it is thick and creamy.
When I was younger my grandma would bring me a Fudgsicle when she would pick me up from school during the summer. We’d walk home hand in hand enjoying our frozen treats. When she got older, she moved to India and whenever I would visit her, she would give me money to sneak away and pick up an ice cream for us from the corner store. Our little secret inspired this kulfi recipe, which uses the traditional method of boiling full-fat milk down until it is thick and creamy.
Makes 6 to 10 servings, depending on the size of the mold
- 4 cups (960 ml) whole milk
- ¾ cup (180 ml) heavy cream
- ⅔ cup (115 g) high-quality milk chocolate morsels
- ¼ tsp salt
- ½ tsp ground cinnamon
- ¼ cup (40 g) roasted unsalted almonds, finely chopped
- Add the milk, heavy cream, chocolate, salt and cinnamon into a heavy-bottom saucepan over medium-high heat. Stir continuously until the milk comes to a boil, about six minutes. Simmer on low heat for 30 minutes, stirring often. Make sure to keep an eye on the milk as it might overflow.
- Add the chopped almonds and simmer for an additional five minutes. The mixture should be thick enough to coat the back of a spoon. Pour the mixture into ice pop molds and freeze for at least five hours. Set the kulfi out on the counter for 5 minutes before unmolding.
Note: To make a no-mess, no-drip version for your kids, use a block of Abuelita Mexican chocolate instead of regular chocolate. It contains carrageenan, a thickener made from seaweed, which prevents the kulfi from dripping all over the place!
Credit line: Reprinted with permission from Milk & Cardamom by Hetal Vasavada, Page Street Publishing Co. 2019. Photo credit: Hetal Vasavada.