Young or old, almost everybody loves a big scoop of creamy, cold ice-cream. This is especially true when the weather is so scorching hot that you can practically cook eggs on the top of your head!
It is during these hot times that you start dreaming of all things cold – ice lemon tea, frozen popsicles and most definitely ice cream. There is nothing better than to savour your favourite ice-cream flavour.
One Dessert, Many Names
There are many variations of ice-creams that you can find all over the world. Whatever you may name it; gelato, soft serve, frozen yogurt, coloured ice, sorbet, it all comes down to one basic understanding. Ice-cream is just sweetened frozen milk.
In old Europe, ice-creams were enjoyed only by the rich and wealthy since having an ice box was considered as a show of wealth. After the industrial age, many things that used to be considered a privilege and a luxury have since been mass produced and commercialized and have evolved into all the brands of ice-creams we know today.
However, in our own humble opinion, there is still something really special about a home made ice cream. Due to the mass production of ice cream, many have the misconception that ice cream making is a long and tedious process that requires specific skills and many different ingredients. This makes many just not bother to make any at home.
Actually, making your own ice cream is not that difficult. In fact, we do have a simple ice cream recipe that you can make in the comforts of your own home that will give you the creamy, delicious results you desire. It’s a great introduction to making home-made ice cream.
Simply Kulfi
Perhaps a lesser known type of ice cream is the beloved milky Indian dessert called the kulfi. In India, many associate the kulfi with fond childhood memories including a simple thing like watching out for the kulfiwalla, carrying his grey ice-box, calling out for customers.
The simplicity of kulfi brings comfort to many not only due to childhood memories but also in the flavour and texture of the dessert as well. With its main ingredients being milk and sugar, the traditional kulfi serves to gently highlight the fragrant spices that may be added in such as cardamom or saffron.
Malaysian Style Kulfi
After trying one by chance, we fell in love and decided to recreate it with a Malaysian twist. After considering all possible flavours, we decided to go back to the classics with the beloved Malaysian flavours of pandan and gula melaka. Why these flavours? The kulfi is beautiful in its simplicity so why get overly complicated.
So, let’s ready the ingredients because today, you are making kulfi!
Ingredients:
- 1 liter of fresh milk
- 3 tablespoons of gula melaka
- 3 tablespoons of condensed milk
- 1 pandan leaf, knotted
Method:
- Pour in the milk in a big pot. Heat over a medium flame and wait for 2-3 minutes til it boils.
2. Once the milk starts boiling, lower the heat and let the milk simmer. Put in the knotted pandan leaf.
3. A thin sheet of cream will form on the surface of the milk at every 5-minute intervals. Use a rubber spatula and pull the layer to the sides. Stir the milk to ensure the milk does not burn.
4. Repeat step three (3) for at least an hour until the milk has reduced to half of its original amount.
5. Add in the gula melaka and stir.
6. Repeat steps there (3) for another 15-30 minutes until the milk has reduced and thickened. The colour of the milk at this moment will be a brownish caramel colour.
7. Remove the pot from the stove and add in the condensed milk. Stir well.
8. Let the kulfi mix completely cool. This may take about 30 to 50 minutes. If there are some milky bits inside, use a hand blender or a whisk to make the texture creamy and smooth.
9. Pour the kulfi mix into your preferred ice-cream moulds and keep in the freezer overnight!
10. If you want a little more texture, coat the kulfi with some desiccated coconut when ready to serve.
Patience’s the Key
Wasn’t that easy! There are no fancy techniques needed just lots and lots of patience. We hope you enjoy making our pandan gula melaka kulfi. A note to remember; make sure to immediately eat the kulfi as soon as you take them out from your freezer.
Who says making ice-cream is difficult? Prove to your naysayers with this recipe!