Would you like a single scoop or a double scoop?
I have made kulfi before. But this method is slightly different. I followed Ramki's recipe and was very satisfied with the results. He has given 1001 variations to regular kulfi which is amazing. I picked coconut flavor this time to try. I like Nutty coconut ice cream from Baskin Robbins and so does my hubby. So I made it on his birthday.
Heavy cream(or half and half or whole milk)-1 cup(Remember thicker the milk, creamier the ice cream)
Evaporated milk-2 cups
Condensed milk-3/4th-1 cup(based on how sweet you want the ice cream to be)
Desiccated Sweetened Coconut flakes(not fresh or frozen)-a handful
Chopped nuts of your choice-a handful
Mix all the ingredients together. Pour in kulfi moulds or a container and freeze for 5-7 hours.
Yummy ice cream is ready.
Variations: You can substitute coconut with the following:
1. Mango pulp-for mango kulfi
2. Ground pistachio, saffron and cardamom-for kesar pista kulfi
Note: The ice cream tends to become hard after freezing. Keep it out at room temperature for 15-20 minutes before serving(depends on where you live. If you live in Chennai, you don't have to worry about this.. because the ice cream never sets in the first place. just kidding!).
This goes out to Alka's Just for you event!