Thursday, December 29, 2011

Chai Kulfi

My hubby loves a warm cuppa milky tea spiced with cinnamon and cloves and cardamom. And I love the Indian version of ice cream which is kulfi. I saw this recipe on the food network site the other day that combines these two into a hugely delicious, silky smooth Chai flavored Kulfi. I tweaked it a wee bit to make it perfect. I hope you'll enjoy it as much we did.

Chai Kulfi

3/4 cup evaporated milk
2-3 tea bags
1/3 cup condensed milk (add in 1 more tablespoon if you like your Kulfi very sweet)
1/2 teaspoon cardamom powder
1/2 cup heavy whipping cream

Gather all the ingredients together .

I've used 2 tea bags. For a stronger tea flavor add in one more.

Heat the evaporated milk. And once it starts simmering snip the tops off the tea bags and empty contents into the pot. Turn off the heat after a few minutes and cover up the pot so that the tea can steep for about 0 minutes. 

Strain the tea and let it cool down a little. Add in the condensed milk and the cardamom powder.

Whip up the cream till you get soft peaks. This just means that you want the liquid cream to firm up but not so much that it gets chunky. If it whips up to much it gets a little harder to blend it in. 

Afterwards, add in the evaporated milk, tea, condensed milk mixture a little at a time to the whipped cream and mix gently till it's blended together nicely. Don't forget to get the popsicle tray ready in the meanwhile. 

Pour in the mixture, leaving a little space at the top as the Kulfi will expand a little when frozen.

Freeze over night or for however long it takes for the Kulfi to freeze. When you want to eat it take out of the freezer and run hot water over the bottom of the popsicle maker for 30 seconds and try to wiggle the popsicle stick out. if it doesn't work run hot water for 30 more seconds and try again. 

The kulfi should come out beautifully. Enjoy. :)