Mango-kardemummakulfi (intialaiset jäätelöpuikot)
Although the weather seems to have taken a turn for the worse here in Helsinki, I am still in full summery ice cream mode. I have been wanting to make kulfi for ages, but was missing a vital ingredient, a vegan alternative to condensed milk. I began researching how to make it myself from soya milk, when I stumbled upon a coconut milk version in an organic shop in Shoreditch on a recent visit to London. Finally I could make kulfi! Kulfi is a popular frozen dessert found throughout South Asia, coming in a variety of flavours, such a mango, rose and saffron. Kulfi differ from regular ice cream as the mixture is not whipped, resulting in a denser, creamier finish. Sweetened milk is slowly evaporated, flavoured and frozen in traditional moulds. My version is far speedier and super easy. I flavoured my kulfi with mango and cardamon, but feel free to mix up the flavour.
In Finland, you can find the coconut condensed milk in Vegekauppa or from their website here
Mango and Cardamom kulfi – makes six 1 dl/ 100 ml kulfi
1.25 dl/ 125 ml plant based milk
4 green cardamom pods, crushed
1 ripe mango
150 ml plant based whipping cream (I used Kaslink Aito kauravispi)
100 g pistachios, shelled and finely chopped
Add the milk, condensed milk and cardamon pods to a small saucepan and gently simmer for a couple of minutes. Allow to cool before refrigerating until chilled.
Remove the flesh from the mango and blend into a smooth puree in a food processor or blender. Stir into the condensed milk mixture.
Whip the cream until soft peaks. Gently fold in the mango/ condensed milk mixture, until fully combined.
Pour into your ice cream moulds and freeze for at least three hours.
Before serving, run the moulds under hot water for a few seconds, before removing the kulfi. Roll the ends in the chopped pistachios and serve immediately.