People around the world have been making kulfi recipes for a long time. They were no churn before the no-churn ice cream was a thing. Enjoy this mulberry recipe.
2 Cups Heavy Cream
1 Can of sweetened condensed milk
1 bag of frozen mulberries from Frog Hollow Farms
1 Pinch of Salt
1 1/2 Cups of Crushed Salted Pistachios (crush different sizes for good texture)
1 Tablespoon Lemon Juice
1. Put Frozen mulberries into a saucepan over med-low heat. Cook until mulberries release all of their juice – this will take about 5-7 minutes.
2. Place a sieve or strainer or cheesecloth over a bowl and push the mulberries through. You want the mulberry juice, so push hard.
3. Once you’ve extracted all the juice, put the juice back into the saucepan and add the lemon juice. Allow to simmer for about 2 minutes. Then, take off the heat and allow to cool in your fridge.
4. Now, prepare your cream. Put your cream in a bowl. Beat the cream until it is think and has nice peaks. It should be the consistency of whipped cream.
5. Add your can of sweetened condensed milk to the whipped cream. Whip that into the cream. Next, fold in your pistachios.
6. Take a pretty dish and pour the kulfi (whipped cream mixture) into the dish. Pour your mulberry liquid over it and run a toothpick around it to make a pretty swirl.
7. To avoid ice forming, press saran wrap over the kulfi tightly, and then cover it with foil. Let harden in the freezer.
Goes great with a cup of Afghan chai.