Vegan Saffron Kulfi

photo by Vegan Richa

photo by Vegan Richa

Vegan Kulfi

This post  is about a delicious vegan, gluten free version of the traditional ice cream of India. It uses coconut milk or coconut milk and almond milk and is flavored with saffron, cardamom and raw cashews. This is very simple recipe that you don’t even need an ice cream maker for. Basically a simple series of steps, heating and combining ingredients then freezing the resulting mix in individual serving molds. Traditionally these would be cone shaped but the author, Richa Hingle, used small rounded bottom bowls. As she suggests you could use popsicle molds or even plastic cups if you wanted a more traditional looking final shape.  Actually this would make great vegan ice cream popsicles. If you end up liking it you will see that it could make a great vegan, gluten-free base for all kinds of  flavor combinations.

For the recipe details and other delicious looking vegan indian recipes check out..

Kesar Kulfi Ice Cream on the Vegan Richa Blog

 

Traditional Kulfi

In case you are interested, kulfi is normally made from condensed milk or whole milk or a combination that is slowly reduced over a low flame until it is about half the original volume. Both of these versions result in a pronounced caramelized taste.

Here is a short about.com video that shows how it’s typically made:

 

07/25/2013
Saffron Vegan Kulfi

Primary Ingredients/Quantity:
coconut milk, saffron / 1 quart

Mix Prep Time: 20 min
Freeze Time: 20 min
Total Time: 40 min
Yield: 1 quart (8 servings)

Google/

Saffron, Honey & Ricotta Ice Cream

 


I just came across this Saffron, Honey & Ricotta Ice Cream and haven’t had a chance to make it yet but wow! With these ingredients and 5 Egg Yolks, there is no way that this recipe isn’t going to be tremendous. To quote the post:

Saffron transforms ricotta into something fabulous

Here are the approximate American equivalents for the ingredients.

2 cups whole milk

1 tsp of saffron threads

5 egg yolks

7 oz/ .8 cups of sugar

1 cup heavy cream

18 oz ricotta cheese

2 tbsp honey, plus extra to serve

2 handfuls of toasted pine nuts, to serve

 

04/17/2013
Saffron, Honey & Ricotta Ice Cream Recipe

Primary Ingredients/Quantity:
Saffron, Honey & Ricotta / 1.3 quart

Mix Prep Time: 30 min
Freeze Time: 30 min
Total Time: 1 hour