Low Carb Kulfi Ice Cream

I found a recipe for kulfi ice cream in Malcolm Stogo’s “Incredible Ice Cream” book. Malcolm says, “Kulfi is the traditional Indian ice cream and has a strong cooked-milk flavor and a dense texture.”

In India, Kulfi is served in cone-shaped, lidded metal containers that are rubbed between the hands to warm and release the flavor of the ice cream. It is a very time-consuming flavor to prepare and I am not sure it is suited to an American palate. The overall taste is interesting and makes a terrific dessert after an Indian curry meal.

The original recipe uses finely ground pistachios. I’m going to cheat and use pistachio ice cream flavoring in combination with French vanilla in lieu of evaporated milk. Most of the rose water extracts on Amazon are poorly rated. I would have used actual rose water and adjusted for dilution, but one particular brand was rated highly: Star Kay White Extracts Eau de Rose. I deviated from Malcolm’s original recipe and added actual pistachios to the mix. My only attempt at this recipe was using my Low Carb Philadelphia-style Ice Cream Base.

Ingredients

Low Carb Philadelphia-style Ice Cream Base
½ teaspoon cardamom powder
1 teaspoon Star Kay White Extracts Eau de Rose
1 tablespoon LorAnn Oils Flavor Fountain, French Vanilla
1 tablespoon LorAnn Oils Flavor Fountain, Pistachio Nut
¾ cup (90 g) Trader Joe’s Pistachio Nutmeats

Directions

1. Put the pistachio nutmeats into an empty ice cream container and place it upright into the freezer.
2. Follow the instructions for the Low Carb Philadelphia-style Ice Cream Base and mix in cardamom into the base prior to cooking. Add the rest of the ingredients except the pistachios after the mix has cooled. Cover and chill in the refrigerator for a few hours.
3. Follow your ice cream maker’s directions for making ice cream. Add the pistachios about ten minutes before it will be done churning. Remove from the ice cream maker using a silicone spatula into the container. Freeze until solid.