Hari Ghotra Ice Cream

Hari Ghotra's Mango Kulfi Ice Cream Recipe



We all love ice-cream, the frozen dessert is eaten all over the world as a little treat or to help us cool off in the summer months. It's usually made with dairy products, like cream or milk, but many countries have their own version. From Italian gelato to frozen yoghurt in the states, and sorbet (not technically ice cream in my eyes) to kulfi in India. Each is produced in a slightly different way using different ingredients and a variety of techniques but they're all delicious in their own right.

What is Kulfi?
Kulfi is the Indian version of ice cream. It's made using a very different process to traditional western ice cream. The method of making kulfi requires heating full fat milk until it reduces to about one third of the original volume. This produces a reduced milk mixture which can be flavoured with various ingredients from fruit to spices. This flavoured creamy mixture is poured into moulds and frozen.

As a result, the kulfi has a very distinct flavour, it's more dense in texture and rich in consistency. There are different ways to make kulfi, for this recipe I have made a mango puree from fresh ripe mangoes and blended it with condensed milk and cream. Other traditional flavours can include cardamom, pistachio and rose essence.
Ingredients
200g double cream 200g condensed milk
100g pureed mango - 1 large mango, flesh removed
from the stone and blitzed
Squeeze of half a lime
Handful of shredded coconut to serve
You can replace the mango puree with other flavours:

Mango tuile 50g granulated sugar 25g plain flour
10g mango puree 8-10g orange juice 18g unsalted butter or ghee

Method

  • Preheat the oven to 150°C.
  • Mix the flour and sugar in a Pyrex Bowl using a high heat spatula. Then add the remaining ingredients and mix to combine.
  • Butter some grease proof paper or use the Vogue Flexible Silicone Pan.
  • Place 1 teaspoon of batter inside a ring and spread out using the back of a Silicone Cooking Spoon until it’s a thin layer.
  • Repeat until you have the number you need, then store the batter in the fridge for up to 1 week.
  • Place in the oven and bake for 12 minutes.
  • Peel off the hot tuile and shape or bend to your desired shape and leave to crisp up.
  • Store in an airtight container like the Zyliss Plastic Food Container.

To Serve

  • Dip the mango kulfi into the coconut.
  • Using mango puree dot the plate and place the kulfi in the centre with the tuile beautifully balanced on top.

PRODUCTS YOU MAY FIND HELPFUL WITH THIS RECIPE
Pyrex Mixing Bowl
High Heat Spatula
Vogue Silicone Mould
By Hari Ghotra
Food blogger and chef.
Hari’s always loved Indian food and creating spicy dishes. She trained at the Tamarind Collection of Restaurants and flies back and forth to India in search of great flavours, textures and aromas.
Subscribe to Hari's YouTube channel here. 

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