Cherry ripple kulfi – Kulfi or Indian ice cream made with fresh cherries. The cherry ripple adds a burst of flavor to this ice cream. This dessert is guaranteed to disappear quickly.
A few days ago, while I was looking through my drafts folder, I came across this kulfi recipe I made in January. I always check the draft folder just to make sure I haven’t missed out on any recipes. I created this recipe along with oatmeal cherry smoothie when cherries were in season. But unfortunately, for some reason, I forgot to share it with you.
This is the first ever ice cream recipe I made for this blog. I usually don’t make ice creams at home on a regular basis. I think store bought ones are more convenient. The hardest part is waiting for it to set in the freezer.
But I always wanted to make ice creams that combines amazing flavors like cherries in this cherry ripple kulfi. At the same time, I just don’t want to buy an ice cream machine with the sole purpose of making ice creams. So I decided to make kulfi which doesn’t even require a sophisticated machine. Problem solved!
For those who are not familiar with kulfi, it’s an Indian version of ice cream and is the most popular Indian dessert. The traditional way of making kulfi is quite an elaborate process. Since I wanted a simplified version, I used a quick and easy kulfi recipe involving condensed milk and evaporated milk. Yum! Condensed milk adds the creaminess that this ice cream really needs.
Truth to be told, this is not really a ‘homemade’ kulfi recipe because you are using a few store bought ingredients. But these ingredients helps you create ice cream with less effort and maximum flavor.
The combination of cherries and condensed milk is match made in heaven. You really want to choose the sweetest cherries you can for this kulfi. The cherry ripple makes this dessert more interesting. You’ll go really crazy with the burst of cherry flavor it brings with every mouthful of ice cream.
When cherries are not in season, you can use mangoes in this recipe. Even your favorite berries in this dessert will make you go wow!
Cherries, ice cream – this is totally cherry lovers’ dream come true.
- 2 ½ cups pitted fresh cherries
- ¼ cup sugar
- ¼ cup water
- 2 cups thickened cream
- 1 can (400g) condensed milk
- 1 can (400g) evaporated milk
- ¼ tsp ground cardamom
- A pinch of saffron (optional)
- Place pitted cherries, sugar and water in a medium saucepan over medium-high heat. Cook, stirring, for 6-8 minutes or until the cherries soften and the mixture thickens. Remove from heat. Leave to cool slightly. Place the mixture in a blender and process until smooth. Set aside.
- Place cream, condensed milk, evaporated milk, cardamom, half of the cherry mixture and saffron (if using) in a blender. Blend until smooth. Transfer kulfi to a freezable container. Add remaining cherry mixture to the kulfi and gently swirl to create a ripple effect.
- Cover the container with an aluminium foil. Place in the freezer for 4-5 hours or until firm.