Chai kulfi affogato

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.

Chai kulfi affogato

Why not serve these indulgent puds as part of a Diwali celebration?

  • Serves icon Serves 6-8
  • Time icon 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?

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

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

  1. 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.
  2. 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

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

  1. 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.

  2. 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.

  3. 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.

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