Making Kulfi, Ice Cream Or Popsicles? Here Are 10 Pro Tips
Making Kulfi, Ice Cream Or Popsicles? Here Are 10 Pro Tips
By Rishs Ganguly
Summer afternoons are for eating ice cream, relishing kulfi and gobbling down popsicles. If you want to make all these at home, here are some tips.
Freeze Mixing Bowl
A cold bowl helps the mixture freeze faster and results in a smoother texture.
Freeze And Stir
Freeze your ice cream for 2 hours before stirring again to avoid ice crystal formation.
Add-ins Go Last
Once the ice cream reaches your desired consistency, you can add mix-ins like chocolate chips, fruit, or nuts.
Storage
Transfer the ice cream into a lidded container and press plastic wrap onto the surface to prevent ice crystals from forming.
Simmer the Milk
To achieve the rich and creamy texture of kulfi, it's important to simmer the milk on low heat for an extended period.
Full-Fat Milk
Kulfi is traditionally made with full-fat milk, which contributes to its luscious and creamy texture. Avoid skimmed milk.
Traditional Flavours
Cardamom, saffron, rose water, and pistachios are traditional flavourings that will enhance the taste of your kulfi.
Flavourful Base
Select a flavourful base for your popsicles like fruit juices, pureed fruits, yogurt, or even coconut milk as the foundation.
Texture and Crunch
Incorporate chopped fruits, berries, or small pieces of chocolate into the popsicle molds before pouring in the base mixture.
No Mold? No Problem!
If you don't have popsicle molds, you can use small paper cups or ice cube trays with popsicle sticks inserted into the centre.
