Indian · Dessert
Pumpkin Spice Kulfi-Style Frozen Dessert
A dense, slow-churned-style frozen dessert that reimagines classic Indian kulfi with warm pumpkin and autumn spice, built on reduced milk and condensed milk rather than cream alone, then lightened with folded whipped cream so it sets smooth without a machine.
$1
20 minsPrep
15 minsCook
395 minsTotal
MediumLevel
Nutrition per serving
185Calories
4.6gProtein
10gFat
20.4gCarbs
17.8gSugar
1.1gFiber
58mgSodium
27mgChol
5.4gSat Fat
280mgPotassium
147mgCalcium
0.6mgIron
0.3mcgVitamin B12
2.3mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Stella Artois Pilsner
local
Masala Chai
international
vegetarian
gluten-free
sweet-spot
all-time-classics
Instructions
1
Simmer the whole milk in a heavy pan over medium heat, stirring often, until reduced by roughly a third and slightly thickened, about 12-15 minutes.
2
Stir the roasted pumpkin puree into the reduced milk along with the cardamom, cinnamon, ginger and cloves, and cook for 2 more minutes to bloom the spices.
3
Remove from heat, stir in the condensed milk, and let the mixture cool to room temperature.
4
Whip the heavy cream to soft peaks and fold gently into the cooled pumpkin-milk base until no streaks remain, keeping the aeration.
5
Pour the mixture into a small airtight tub or kulfi moulds, smoothing the top.
6
Freeze for at least 6 hours or overnight until firm, with no stirring required as the whipped cream prevents a hard icy block.
7
Dip the tub briefly in warm water or run a knife under warm water to loosen, then scoop or unmould into two portions of two scoops each.
8
Scatter the chopped pistachio over the top just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 80g80g Whole Milk, simmered and reduced
- 55g55g Condensed Milk
- 35g35g Pumpkin, roasted and pureed
- 20g20g Heavy Cream, whipped to soft peaks
- 1g1g Cardamom, ground
- 1g1g Cinnamon Ground
- 1g1g Ginger Ground
- 1g1g Cloves, ground, pinch
- 6g6g Pistachio, chopped, 1
