Olive Magazine
Three different shaped containers full of coffee kulfi

Spiced coffee kulfi

Published: January 5, 2021 at 5:16 pm
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  • Preparation and cooking time
    • Total time
    • + Steeping + Freezing
  • Easy
  • Serves 6

Nik Sharma's Indian frozen dessert is flavoured with coffee, cardamom, cinnamon and star anise. A perfect kulfi should contain ice crystals, so look out for them!

  • Gluten free
Nutrition:
NutrientUnit
kcal558
fat36.8g
saturates20.9g
carbs44.3g
sugars44.2g
fibre0.4g
protein12.1g
salt0.7g
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Make this spiced coffee kulfi, then check out our raspberry and rosewater kulfi, coffee ice cream, frozen chocolate cheesecake and more frozen dessert recipes. Looking for a refreshing chilled beverage? Try our iced coffee, iced latte or iced caramel coffee.

To make your strong coffee, you can either use a bean to cup coffee machine, or buy good-quality coffee beans and grind with our pick of the best coffee grinders.

Ingredients

  • 240ml double cream
  • 400g tin evaporated milk
  • 400g tin sweetened condensed milk
  • 1 tbsp instant espresso or coffee granules
  • 2 green cardamom pods, cracked
  • 1 cinnamon stick
  • 1-2 star anise
  • 35g toasted hazelnuts, roughly chopped

Method

  • STEP 1

    Stir together the cream, evaporated and condensed milks, espresso, cardamom, cinnamon, star anise and ¼ tsp of salt in a medium pan over a medium-high heat until the espresso dissolves and the liquids are combined. Bring to a boil and remove from the heat. Press a piece of baking paper against the surface of the mixture to prevent a skin from forming and let the mixture steep for 1 hour at room temperature. Remove the whole spices and discard. Pour the liquid into six freezer-safe ramekins or lidded kulfi moulds. Cover the tops and transfer to the freezer and allow to firm up for at least 6 hours or preferably overnight.

  • STEP 2

    The kulfi can be served directly in the ramekins. If using kulfi moulds, run under water for a few seconds, flip, then tap gently to release the kulfi. Garnish with toasted hazelnuts to serve.

This spiced coffee kulfi recipe is adapted from LA-based food writer Nik Sharma's book The Flavor Equation (£26, Chronicle Books).


*This recipe is gluten free according to industry standards


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