Okay. So about that moment of summer vacation every day thing.
It escalated, unexpectedly.
My beautiful friend-since-tap-dance-class-in-grade-two Jaclyn came to visit in Vancouver, and we have been enjoying the following:
long bike rides on the seawall
lazy afternoons cloud-watching at the beach, working on our freckles
indulgent hours at the spa, pampering our toenails into polished bliss
epic swims in the gorgeous kitsilano pool (former swim teamers – go Seabees!)
meandering through the city, stopping only for food or booze
monumental movie nights, with too much wine and lots of Kettle Corn
road-tripping to Whistler to take in breathtaking mountain views
pondering the ten years that have gone by since we were joined at the hip in high school…
Hence the lack of blog posts.
But I figure I can make it up to you with Mango Kulfi.
Kulfi is Indian ice cream. Easy and delicious. No ice cream machine required. The mango variety is a beautiful shade of pastel orange, with lots of mango flavour and creamy texture.
The unique flavour of Kulfi comes from cooking down the milk. It concentrates and becomes sweeter. Yum.
Ready for how easy this is?
1. Boil milk & sugar.
2. Stir in pureed mangoes.
You also have the option of stirring in pistachios, commonly used in Kulfi. I added them but didn’t love them, so I didn’t include them in the recipe. I found they were an interruption to the creaminess. But feel free to toss in a half cup with the mango if it toots your horn.
Traditional Indian Kulfi is made in little molded metal cups. You can imitate this by freezing the Kulfi in individual serving sized paper cups, running them under warm water for a few seconds to unmold them onto plates.
I churned mine in my ice cream maker this time to see if it made a difference to the texture. It didn’t. You don’t need it.
1 tbsp cornstarch
2 cups whipping cream
2 cups milk
3/4 cup white sugar
2 cups mango chunks, from 2 large, very ripe mangoes
2 tbsp water
Whisk together cornstarch, whipping cream, milk and sugar in a large saucepan over medium heat. Bring to a boil, then reduce heat and simmer until thickened and slightly reduced, about 30 minutes.
Meanwhile, puree mango chunks in a blender or food processor until smooth.
Stir mango puree into cream mixture and freeze in individual cups, or you may churn in your ice cream maker according to manufacturer’s instructions.