Passionfruit and Ginger Kulfi (vegan and non-vegan versions)
Makes: depends on size of ice cream mould. I used lollipop type moulds for the non-vegan version and made 11 and 100ml dariole moulds for the vegan version and made 5.
Total preparation time: 20 minutes plus infusing and freezing time
Suitable for: Vegetarians and vegans
This recipe for kulfi is very quick and easy to make and as such ‘naughty but nice’. The traditional method of condensing whole milk is healthier (no cream needed) but extremely time consuming.
Passion Fruit Ice Cream
Ingredients (vegan version where different in brackets):
125ml whole milk (125ml almond milk)
½ (c. 198ml) small tin sweetened condensed milk (½ small tin vegan sweetened condensed milk)
3 teaspoons of finely ginger powder
90 - 100ml passionfruit pulp, strained to remove seeds
150ml double cream (150ml Oatly Whippable Creamy Oat)
Method (same for both versions):
Pour the milk and condensed milk into a small pan and bring to a slow simmer on low to medium heat.
Add the ginger powder and simmer very gently for a few minutes. Take off the heat and leave to stand at room temperature for half an hour or so.
Add the passionfruit pulp and cream, combine with a metal spoon. Whisk for a few minutes to aerate.
Pour into ice cream moulds/dariole moulds up to about half a centimetre from the top of the moulds. Freeze for at least six hours, preferably overnight. Where the moulds have no lids, cover them with foil before putting in the freezer.
Enjoy! Let the mould stand for a few minutes at room temperature and/or run mould under warm water to separate the kulfi from the mould.