Chocolate Kulfi Ice Cream Recipes

KULFI RECIPE

Steps:

• Bring 2 cups milk to a boil in a heavy bottom pot. Allow it to boil further for 10 mins on a medium flame. Keep stirring often to prevent the milk solids getting burnt at the bottom.
• Meanwhile add pistachios along with saffron to a blender jar and make a slightly coarse powder. Set this aside.
• After 10 minutes of boiling the milk, add sugar and continue to boil for another 10 to 12 mins. Keep stirring often to prevent the milk getting scorched at the bottom.
• Add corn flour to 1 cup milk and stir well. Make sure there are no lumps.
• Lower the flame completely and pour this to the pot. Keep stirring and boil.
• Add the nuts powder and cardamom powder. Mix well and make sure there are no lumps.
• Pour cream if using and Cook for 6 to 8 minutess more. Keep stirring. Under 8 mins it turns thick. It should be of pouring consistency.
• Switch off the stove & Cool this completely. The mixture thickens further upon cooling.
• Pour this to kulfi molds, steel cups or Popsicle molds. Cover with a foil and gently insert a ice cream stick.
• Freeze overnight. Immerse these in a bowl filled with water for 1 min or rub the moulds in between your palms for 30 seconds.
• Gently hold the stick and demould it. Sprinkle chopped pistas and serve kesar pista kulfi immediately.

CHOCOLATE KULFI RECIPE | CHOCOLATE WALI KULFI | KULFI CHOCOLATE

Steps:

• firstly, in a large kadai pour 3 cup milk, 1 cup cream and 2 tbsp milk powder.
• stir well making sure everything is well combined without leaving any lumps.
• now keeping the flame on medium boil the milk.
• stir occasionally, and boil on medium flame.
• simmer for 10 minutes, or until the milk thickens.
• cook until the milk reduces to quarter and turns creamy.
• now add ¼ cup sugar and stir continuously.
• continue to cook until the milk turns creamy.
• turn off the flame and add ¼ cup chocolate chip and mix well.
• stir until the chocolate chip dissolves completely.
• also, add 1 tsp vanilla extract and give a final mix.
• now pour the kulfi mixture into the kulfi mould and close the lid.
• freeze for 8 hours or until it sets completely.
• now insert an ice cream stick and unmould slowly.
• finally, garnish with some nuts, chocolate sauce and enjoy chocolate kulfi.

CHOCOLATE KULFI

Steps:

• Boil milk on a low flame till it is reduced to half.
• Add grated chocolate ,till it melts.
• Add sugar as per how much sweet you want.
• The more sugar you add the coolfi you get is softer.

3 INGREDIENT CHOCOLATE KULFI

Steps:

• Add heavy cream into a large bowl, beat with a hand held electric beater (on high speed) until thick and softly whipped (when soft peaks form), about 1 1/2 minutes.
• Add cocoa powder and then followed by sweetened condensed milk (adding in this order will help the cocoa powder in not making a mess while beating) and salt. Beat for about 30 seconds (begin low and build to high), until mixed completely (scrape the sides of the bowl once during beating).

CHOCOLATE KULFI

Steps:

• Pour milk in a saucepan and bring it to boil. Let it boil, stirring continuously, till reduced to one-third the original quantity. Add khoya and mix. Then add condensed milk and reduce for five more minutes. Take it off the Heat and add grated chocolate, leaving aside some for the garnish, and mix well. Transfer the mixture into kulfi moulds. Sprinkle the remaining grated chocolate on top and close the lid of the moulds. If you don't have moulds, don't worry, make in any shape you like. Keep the moulds in the deep freezer and allow to set. When set unmould, slice and serve immediately.

KESAR PISTA KULFI IN ICE CREAM MAKER

Steps:

• Mix the sugar, pinch of salt and evaporated milk with the whisk attachment of hand blender (on low speed) until sugar dissolves.
• Add the heavy cream and cardamom and mix it. Do not whisk at this stage
• Add the saffron strands and refrigerate the mixture for atleast 2 hours.
• Mix the ingredients well and the mixture will have a golden color from the saffron.
• Pour the ingredients into the ice cream machine container.
• Start the ice cream machine for 35 mins, preferably on the gelato setting.
• Add in the pistachios at about 25 mins or as per manufacturer instructions for add-ins.
• Kulfi is ready and is of soft serve consistency. It can be stored in an air tight container or kulfi moulds for a firmer consistency. Freeze the kulfi in container at -5 deg F for 6-8 hrs.

CHOCOLATE KULFI (ICE CREAM)

Steps:

• Heat milk and cardamom pods together in a large, heavy saucepan; bring to boil, then simmer vigorously until liquid is reduced to 1/3 of original amount.
• Strain the liquid into a heat-proof bowl, discarding the cardamom, then stir in the sugar and chocolate until melted.
• Add the almonds and half of the pistachios, then leave to cool.
• Pour mixture into a large freezer-proof container, cover and freeze for at least 2 hours (or until firm), stirring every 30mins.
• Pack the kulfi into 6 yogurt pots or any freezer-proof molds/cups, cover with clingfilm and freeze for 8 hours, or until completely solid.
• To serve, dip the base of the molds briefly into hot water, then unmold kulfi onto dessert plates.
• Sprinkle with remaining pistachios and serve immediately.

INDIAN ICE CREAM WITH PISTACHIOS: PISTA KULFI

Steps:

• To make the pudding: Place the milk in a large, heavy wok or skillet and bring to a boil over high heat. Continue to boil, stirring, 2 to 3 minutes. Reduce the heat to medium-low and simmer, stirring and scraping the bottom and sides of the wok often, until the milk is reduced by at least 3/4, about 45 minutes. You should be left with about 2 cups of condensed milk. (It should have a few lumps.)
• Mix in the sugar, cardamom seeds, ground pistachios and food coloring, if using, and cook, stirring, until the sugar melts and thins down the pudding, and then the pudding thickens again, 5 to 7 minutes.
• Transfer to traditional kulfi molds or disposable 5 1/2-ounce plastic souffle cups. Cover and place in the freezer until completely frozen, at least 4 hours.
• To serve, dip each mold in hot water about 10 seconds, run a knife around the inside of the mold and transfer immediately to a dessert plate. Serve whole or cut into smaller pieces, garnish with chopped pistachios, and serve.

MALAI KULFI RECIPE | MALAI KULFI ICE CREAM | HOW TO MAKE MALAI PISTA KULFI

Steps:

• firstly, in a pan take 1 cup cream, ½ cup milk and 1 cup milk powder.
• stir and mix well making sure there are no lumps.
• continue to cook on low flame without burning.
• keep stirring until the mixture thickens and separates from the pan.
• instant mawa is ready, you can use immediately or refrigerate and use up to a week.
• firstly, in a large kadai heat 2-litre milk, ¼ tsp saffron.
• stir and get the milk to a boil, without burning.
• continue to cook on low flame until the milk thickens.
• now simmer for 15 minutes or until the milk reduces to a quarter.
• after the milk thickens add prepared mawa and mix well.
• also, add ½ cup sugar and cook for 2 minutes on low flame.
• now add ½ tsp cardamom powder, 2 tbsp cashew, 2 tbsp almonds and 2 tbsp pistachios.
• mix well and the kulfi mixture is ready to set.
• pour the kulfi mixture into kulfi moulds. if you do not have moulds, you can pour until matka or glass cups.
• cover and freeze for 8 hours or until sets completely.
• after 8 hours, the kulfi has set completely and is ready to serve.
• finally, garnish the malai kulfi with few chopped pistachios and enjoy.