{"id":2622,"date":"2014-07-10T20:40:00","date_gmt":"2014-07-10T20:40:00","guid":{"rendered":"https:\/\/apa.si.edu\/picklesandtea\/?p=2622"},"modified":"2015-03-06T13:12:05","modified_gmt":"2015-03-06T18:12:05","slug":"kulfi-indian-ice-cream","status":"publish","type":"post","link":"https:\/\/apa.si.edu\/picklesandtea\/kulfi-indian-ice-cream\/","title":{"rendered":"Pi\u00f1a Colada Kulfi Pops"},"content":{"rendered":"

When we lived in Central California, we often weekend-tripped to San Francisco to visit friends. We had a standard list of\u00a0must-do\u2019s: cable car rides, City Lights Books, dim sum, Burma Superstar restaurant, the California Academy of Sciences, etc… And Bombay Ice Cream.<\/p>\n

A tiny, blink-and-you’ll-miss-it storefront, this was where I fell in love with an ice cream suffused with the sharp, earthy scent of cardamom and the intoxicating sweetness of rose petals. This wasn\u2019t your everyday, run-of-the-mill ice cream. It was kulfi<\/em>. Some argue that kulfi<\/em> shouldn\u2019t be called \u201cice cream\u201d because it\u2019s thicker and denser than the Western ice cream ideal. But I suppose the word \u201ckulf<\/em>i\u201d doesn\u2019t elicit the same wide eyed excitement from everyone so Indian ice cream it is!<\/p>\n

\"Isaac<\/a>

My son \u00a0is trying\u00a0kulfi<\/em> for the first time in this photo. I think he’s totally into it, don’t you?<\/p><\/div>\n

Anyway, in addition to traditional kulfi<\/em> sold on a stick, the assortment of flavors in the case ranged from the mundane\u2014rocky road, cookies and cream, chocolate–to the more arcane\u2014jasmine tea, saffron-rose, date-almond and chiku <\/a>(or sapodilla, a tropical fruit)! I always hesitated when deciding flavors: should I stick to the tried and true or pick something new? In the end, I usually resorted to multiple scoops and settled on my all-time favorite, cardamom-rose petal, and a new flavor or two. I’d leave with a smile on my face and happiness in my belly.<\/p>\n

I just learned that Bombay Ice Cream closed down and in homage, I decided to try making kulfi at home.<\/p>\n

I pulled all the Indian cookbooks I owned and came across two recipes. In her seminal cookbook, Indian Cooking<\/em>, Madhur Jaffrey writes that kulfi<\/em> was never made at home when she was growing up in India. Instead, it was made in enormous earthernware vats by kulfi-wallahs<\/em> (master kulfi makers) and served at wedding banquets. Indian wedding banquets can run into the hundreds if not thousands of people. Her recipe involved simmering milk until reduced to a third of its original amount, and<\/em>\u00a0stirring the custard every 15 minutes to break up the crystals while it froze.<\/p>\n

I was about to say \u201cforget it\u201d when Monica Bhide\u2019s recipe came to the rescue. With only four ingredients (including fruit too) and easy prep (just stir!), Monica\u2019s kulfi<\/em> was the clear winner.<\/p>\n

Over the past few months, I’ve been amassing a collection of recycled yogurt cups with every intention of making popsicles. The time had now come. \u00a0So instead of freezing the kulfi<\/em> in one big container I decided to make pops.<\/p>\n

When I bit into a kulfi<\/em> pop one scorching summer’s day, it was rich, creamy and sweet, and everything I was hoping for.<\/p>\n

~~~<\/p>\n

Pi\u00f1a Colada Kulfi Pops<\/strong> <\/span><\/p>\n

Adapted from Modern Spice\u2014Inspired Indian Flavors for the Contemporary Kitchen <\/em><\/a>(Simon and Schuster, 2009)\u00a0by Monica Bhide<\/p>\n

\"kulfi<\/a><\/p>\n

Monica\u2019s kulfi recipe is different (read: much simpler!) from the more traditional kulfi recipes I\u2019ve seen. No boiling down of milk, no freezer in\u2019s and out\u2019s, no thickeners. And for younger, more sensitive palates, the simple flavor–there are no spices and nuts like cardamom, saffron and pistachios–may be a plus. But do add some if you\u2019d like.<\/p>\n

Makes: 12 (4-ounce) pops
\nTime: 10 minutes, plus freezing time<\/p>\n

1 (14-ounce) can sweetened condensed milk
\n1-1\/2 cups Cool Whip or whipped cream
\n1-1\/2 cups crushed pineapple, drained
\n1 cup unsweetened coconut milk (not lite)
\n12 (4-ounce) yogurt cups<\/p>\n

    \n
  1. \u00a0Combine all the ingredients in a large bowl. Stir together until smooth and creamy and the lumps disappear.<\/li>\n
  2. Pour mixture into yogurt cups, Dixie cups or popsicle molds until 3\/4 full.<\/li>\n
  3. If using molds that don\u2019t have a built-in stick, freeze for 45 minutes and insert popsicle sticks into the center, about 1\/3- to 3\/4-way deep and freeze until set, at least 6 hours to overnight.<\/li>\n
  4. To unmold, run under warm water and gently squeeze pop out of the mold.<\/li>\n<\/ol>\n

    Notes:
    \nMonica used guava pulp in her original recipe. But feel free to experiment with mango, peach or your choice of fruit pulp. You can buy frozen fruit and pur\u00e9e<\/span>\u00a0in your blender.<\/p>\n","protected":false},"excerpt":{"rendered":"

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A tiny, blink-and-you’ll-miss-it…<\/p>\n","protected":false},"author":1,"featured_media":2624,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"footnotes":""},"categories":[73,14],"tags":[536,532,672,534,535,533],"class_list":["post-2622","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-indian","category-sweets-desserts","tag-coconut","tag-indian-ice-cream","tag-kulfi","tag-pina-colada","tag-pineapple","tag-popsicles"],"yoast_head":"\nPi\u00f1a Colada Kulfi Pops - Pickles and Tea<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/apa.si.edu\/picklesandtea\/kulfi-indian-ice-cream\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Pi\u00f1a Colada Kulfi Pops - Pickles and Tea\" \/>\n<meta property=\"og:description\" content=\"When we lived in Central California, we often weekend-tripped to San Francisco to visit friends. 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