India Kulfi Ice Cream – Lychee flavor

Ingredients 

• 1 can (240 ml) Condensed milk ((14 oz))
• 1 can (240 ml) Evaporated milk ((14 oz))
• 1 cup (240 ml) Heavy cream (whipped)
• ½ tsp Cardamom powder (optional)
• ¼ cup Pistachio nuts (chopped)
• 1 can (390 g) Lychees (crushed with juices)

Traditional kulfi

• 8 cups Whole milk
• 1 cup Instant mawa
• ½ cup Sugar
• ½ tsp Saffron threads
• ½ tsp Cardamom powder
• ¼ cup Chopped nuts (pistachio or cashews )

Instructions

Instant kulfi

1. Combine – In a large bowl, combine all the ingredients together. Use a whisk to ensure everything is well combined.Pro tip – at this time it is a good idea to taste and adjust sweetness. You can add one or more tablespoons of condensed milk to sweeten the kulfi mixture.
2. Additions – Add the crushed lychee puree (or other fruit purees) and combine well.Pro tip – To make lychee puree just pour one can of lychee into a food processor and pulse until fairly crushed. I like to keep it chunky.
3. Freeze – Pour the mixture into Kulfi molds. Add the lids and popsicle sticks. Place the molds in the freezer for 4 to 6 hours or overnight.Pro tip – I like to use a measuring cup with a spout to prevent spillage. I used 8 x 4 oz Kulfi molds.

Traditional kulfi

1. Simmer – Add the milk and saffron threads to a heavy-bottom saucepan over medium heat. Bring to a boil then lower the heat and simmer for 15 to 20 minutes until almost 1/4 of its original volume.Pro tip – You MUST keep stirring to prevent the milk from scorching on the bottom. Kulfi with a burnt flavor is not delicious
2. Additions – Next add the mawa and combine well. Then add the sugar and combine well. Continue to cook for 5 to 7 minutes more. Then, add the cardamom powder, crushed pistachios and combine well. Add the fruit puree (lychee or mango) and cool until barely warm.Pro tip – make sure to stir constantly so you DO NOT burn the mixture.
3. Freeze – Pour the mixture into Kulfi molds. Add the lids and popsicle sticks. Place the molds in the freezer for 4 to 6 hours or overnight.Pro tip – I like to use a measuring cup with a spout to prevent spillage. I used 8 x 4 oz Kulfi molds.