Spiced coffee kulfi

1 HOUR 15 MINUTES + STEEPING + FREEZING | SERVES 6 EASY | GF

I’m hesitant to call kulfi an Indian ice cream, because it really isn’t that – it’s a type of frozen dessert. Unlike ice cream, in which ice crystals are a negative trait, kulfi should contain a certain amount of ice crystals and is a little firmer than soft ice cream.

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

• Stir together the cream, evaporated and condensed milks, espresso, cardamom, cinnamon, star anise and 1/4 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.

• 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.

PER SERVING 558 KCALS | FAT 36.8G SATURATES 20.9G | CARBS 44.3G | SUGARS 44.2G FIBRE 0.4G | PROTEIN 12.1G | SALT 0.7G