Three different shaped containers full of coffee kulfi

Spiced coffee kulfi

  • serves 6
  • Easy

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!

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Make this spiced coffee kulfi, then check out our raspberry and rosewater kulfi, coffee ice creamfrozen chocolate cheesecake and more frozen dessert recipes.

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Ingredients

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

  • Kcals 558
  • Fat 36.8g
  • Saturates 20.9g
  • Carbs 44.3g
  • Sugars 44.2g
  • Fibre 0.4g
  • Protein 12.1g
  • Salt 0.7g
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