Strawberry, Hazelnut & Ginger Kulfi
Makes: 500ml unfrozen kulfi
Total preparation time: 20 minutes plus infusing and freezing time
Suitable for: Vegetarians and vegans
The recipe below is for the Blueberry, Almond & Cardamom version.
Variations:
Follow the same recipe and method substituting flavours as below:
Blueberry, Almond & Cardamom - 160g blueberries, sliced, fresh; 20g almonds, sliced; 1 teaspoon finely crushed cardamoms.
Cherry, Pecan Nuts & Cinnamon - 200g cherries, fresh, pitted; 20g pecan nuts, crushed using a pestle and mortar; 1 teaspoon cinnamon
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.
Tip: adjust flavours according to taste
Strawberry, Hazelnut & Ginger Kulfi
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)
160g strawberries, fresh, halved/quartered
2 tablespoons water
1 teaspoon coconut sugar
1 teaspoon ground ginger
150ml double cream (150ml Oatly Whippable Creamy Oat)
20g hazelnuts, sliced
Method (same for both versions):
Place the prepared berries, water and sugar in a small pan, cover and bring to simmering point on low to medium heat.
Turn the heat down and simmer gently for 5 - 10 minutes with the lid on the pan until the berries have softened. Mash with a potato masher.
Pass the softened berries through a sieve retrieving as much fruit flesh as possible. Stir in the ground ginger, allow to cool. Cover and place in the fridge for a couple of hours.
Pour the milk and condensed milk into another small pan and bring to a slow simmer on low to medium heat.
Take off the heat and allow to cool.
Once cooled, pour the milk/condensed milk mixture into a medium to large bowl, add the berry pulp and cream, combine with a metal spoon and then whisk for a few minutes to aerate.
Fold in the sliced hazelnuts and 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. Cover the dariole moulds with foil before putting in the freezer.
To serve, remove from the freezer and allow the mould stand for a few minutes at room temperature and/or run mould under warm water to separate the kulfi from the mould. Enjoy!