Chai kulfi affogato
- Portion size: Serves 6-8
- Hands-on time 15 min, plus at least 6 hours freezing
- Difficulty: easy
When Italian-style affogato meets the chai-spiced ice cream of Indian kulfi the results are sweet and fragrant . These small but mighty desserts are the perfect end to a heavy meal.
Why not serve these indulgent puds as part of a Diwali celebration?
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Ingredients
For the kulfi
- 410 tin evaporated milk
- 397g tin condensed milk
- 200ml double cream
- Pinch salt
- 2 cardamom pods
- 2 chai teabags (we used Pukka Vanilla Chai tea)
- 1/2 tbsp cornflour
For the affogato
- 600ml fresh, strong black coffee
- 6 cinnamon sticks to serve
- 6 star anise to serve
- Handful chopped toasted pistachios
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Method
- Put all the ingredients for the kulfi, apart from the cornflour and 2 tbsp of the evaporated milk, into a large saucepan over a medium heat. When just steaming, whisk together the cornflour and reserved liquid and add to the pan. Bring the mixture to a fast simmer over a medium-high heat and cook, stirring with a wooden spoon every now and then, for 2 minutes. Strain the mixture through a fine sieve into a lidded freezerproof container. Leave to cool completely before closing, then freeze for at least 6 hours or overnight until solid.
- When the kulfi is completely frozen and you’re ready to serve, take out of the freezer and leave at room temperature for 5-10 minutes. Make the coffee and let it cool slightly so it’s not scalding hot. Put 2 small scoops of kulfi per serving into 6-8 ice cream coupes, glasses or small bowls. Add a cinnamon stick and star anise and scatter over some chopped pistachios, then pour over the coffee and serve immediately.
Nutrition
- 388kcals Calories
- 24g (14.1g saturated) Fat
- 9.2g Protein
- 33.9g (32.8g sugars) Carbs
- N/A Fibre
- 0.4g Salt
For 8
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