How to make Home made Kulfi recipe and ice cream
Kulfi - Indian Ice-cream
Kulfi is a frozen dessert made from milk. It is commonly prepared by
North Indian states. Its preparation and texture has close
similarities to ice-cream. Kulfi has high density and it takes
relatively long time to melt. It comes in various traditional flavors
including, rose, cardamom(elaichi), mango, malai, pistachio, raspberry
and saffron(kesar) as well as newer variations like orange, apple,
peanut, and avocado.
Kulfi is a solid, dense frozen dessert similar to traditional custard based ice-cream. It is not whipped while preparing.
Kulfi Recipe (Pista)
1/2 tsp. ground green cardamom seeds (chotti elaichi)
8 tsp. sugar or to taste
4 cups milk (or you can use sweetened condensed milk with double cream to reduce boiling time)
1tbsp. skinned pista (pistachios), thinly sliced
1tbsp. skinned badam (almonds), finely ground (optional)
Put the milk into a wide, heavy pan and bring to boil over high heat. When it started to boil, lower the heat and cook slowly with almost continuous stirring to keep milk from sticking to the bottom of the vessel where it might burn, till its volume is reduced by a half, thus thickening it, increasing its fat, protein and lactose density. (This will take about 35-45 minutes). Stir the sides of the pan constantly to avoid scalding.
Now add the sugar, nuts and cardamom seeds, stir well and boil for few minutes. Then allow it to cool. Pour the mixture into Kulfi molds or small ramekins, distributing evenly. Cover with plastic wrap or foil and freeze about 6 hours(normally overnight). To serve, take it out from the freezer and wait for 5-10 minutes, remove the Kulfi from the molds by running a sharp knife around the edges of the pista kulfi. Slip each kulfi on to a dessert plate, cut across into 3-4 slices, and serve. (Keep it at room temperature for 10-15 minutes to melt the edges of the Kulfi before serving is recommended.)
To reduce the time of stirring, now a days people use milk powder or evaporated milk or sweetened condensed milk with heavy cream. Then sugar is added and the mixture is boiled and cornflour-water paste is added. This paste thickens the mixture. After boiling it for a few minutes the dried fruits, cardamom and flavorings etc are added. Then the mixture is then cooled and put in molds and then freeze overnight. Now it will be ready for serving.
Some facts about Ice-cream
There are three basic criteria which makes ice-cream good or bad. Out
of these three one criterion is openly discussed by ice-cream
industry. That criterion is natural flavor. It is discussed openly by
the industry. In India the ice-cream we get from the popular brands
like Kwality and Joy ice-cream commonly used synthetic flavor with much
of the world.
Then we saw the turn of synthetic flavor into natural flavor as the
industry launched a back to nature campaign. Now if the manufacturers
use synthetic flavor, they should call the ice-cream "vanilla-flavored
ice-cream' or 'strawberry-flavored ice-cream' not vanilla ice-cream or
strawberry ice-cream. If the manufacturer use natural flavor, then
they can call it vanilla-ice-cream or Strawberry-ice-cream.
In India many artisanal manufacturers such as Bombay's natural Ice-cream, who use real ingredient mainly chunk of fruit. Baskin-Robbins who have made natural ice-cream in America since 1953 now available all over the world.
In the ice-cream industry, flavors are to the product what toppings to pizzas.
But there are two criteria which are rarely discussed. They are over-run (or overage) which means the ratio of air to ice-cream and fat content.
According to US law, Ice-cream can have an over-run of 100%. That means half air and half ice-cream. But good quality ice-cream will have a lower over-run i.e. more ice-cream and less air.
The weight of ice-cream dramatically very between brands depending on the over-run. Well known brands like Haagen-Dazs and Baskin-Robbins will have lower over-run than the average ice-cream. Ice-cream with high over-run melts quickly whereas ice-cream with lower over-run stay firm for much longer.
The third criterion is its fat content. According to US law, ice-cream must have 10% fat content and 8% if it contains solid additions like fruit or chocolate chips. The term Ice-cream cannot be used if the fat content is less than that. It may use terms like 'frozen-dessert' etc. When you put some ice-cream in your mouth, swirl it around before swallowing. If a thin milky taste stays in your mouth, it is a low fat ice-cream.
Normally ice-cream served minus 20 Degree C, so the first taste is extremely cold.
What makes Italian ice-cream so good and popular? The reason is that the artisanal ice-cream stuff is made with milk as against the industrial products made out of milk powder. In Italy, the artisanal Gelato made in small batches in the kitchen near the place where it serves and will not store it for many days and also use natural ingredients. Most Gelato has an over-run of 30 to 35 per cent which makes it much denser than commercial ice-cream.
Density has more advantage. You get a rich taste without fat. Gelato normally has much low fat content. (4 to 8% as against 14% in commercial ice-cream). Gelato has slightly lower sugar content, averaging between 16-22% versus approx. 20% for ice-cream. Low fat and high density low sugar content is the secret of success of Italian ice-cream as against the law of high fat and low density of the commercial ice-cream industry. To prevent the Gelato from freezing solid, sugar content is precisely balanced with water content to act as an anti-freeze.
Gelato is served at minus 14 degree C as against minus 20 degree C of traditional ice-cream which help you to taste the flavor faster as it is not too cold. Italian Gealto has high density, low fat content and low sugar content prepared in small batches with good attention make it popular and tasty.
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