Kulfi is a type of ice-cream originating in India. Its an easy ice-cream to make if you don't own an ice-cream maker because its a no-churn recipe. The aromatic lavender in this version contrasts well with the tangy mango. (Serves 4)
Photographed today, indoors in natural light
Ingredients
500 ml whole milk
250 ml evaporated milk
2 tsp lavender buds
50g caster sugar
2 tsp cornflour dissolved in a little water
A few drops of violet food colouring (optional)
Grated zest of one orange
2 mangoes
1 tbsp lime juice
2 tsp icing sugar (optional)
Method
Photographed today, indoors in natural light
Ingredients
500 ml whole milk
250 ml evaporated milk
2 tsp lavender buds
50g caster sugar
2 tsp cornflour dissolved in a little water
A few drops of violet food colouring (optional)
Grated zest of one orange
2 mangoes
1 tbsp lime juice
2 tsp icing sugar (optional)
Method
- Place the milk and evaporated milk in a saucepan with the lavender buds. Simmer slowly stirring frequently until reduced by half.
- Add the sugar and mix until dissolved. Strain the mixture to remove the lavender buds and add the grated zest and food colouring and the cornflour mixture. Heat gently to thicken slightly.
- Pour into moulds (I used metal dariole moulds) and place in freezer to set.
- Puree the mango, lime juice and icing sugar (if using). You can pass the puree through a sieve for a smoother finish.
- Take moulds out of the freezer five minutes before serving.
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