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Chai kulfi affogato

Name: Chai kulfi affogato
Prep time: 15 min
Total time: 15 min
Yield: Serves 6-8
Cuisine: Italian recipes
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

Published: 3 Oct 17
Updated: 18 Mar 24

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?

Easy
August 2017

Test kitchen approved

Serves 6-8
Hands-on time 15 min, plus at least 6 hours freezing

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?

Gluten-free recipes

Nutrition: per serving

Calories: 388kcals
Fat: 24g (14.1g saturated)
Protein: 9.2g
Carbohydrates: 33.9g (32.8g sugars)
Fibre: N/A
Salt: 0.4g

For 8

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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.

Recipe from August 2017 Issue

Nutrition

For 8

Nutrition: per serving

Calories: 388kcals
Fat: 24g (14.1g saturated)
Protein: 9.2g
Carbohydrates: 33.9g (32.8g sugars)
Fibre: N/A
Salt: 0.4g

delicious. tips

You can leave out the cardamom/chai flavouring if you’d prefer a plain ice cream, or use an earl grey tea bag for a different twist.
The kulfi will keep for up to a month in the freezer in a plastic lidded container but it’s best eaten within a week as the cardamom can intensify and become overpowering.
Kulfi is an Indian dessert made just like a no-churn ice cream. Traditional ice cream, made with a custard base, needs to be churned because the high water content creates crystals as the mix freezes. Churning breaks up these crystals to create a smooth un-icy ice cream. Using condensed and evaporated milk, which contain less water, means kulfi doesn’t need to be churned.