1packet powdered dried milkenough to make 1 quart (about 1/2 cup)
2cupsgranulated sugar
heavy pinch of kosher salt
2Tablespoonsrice flour or corn starch dissolved in 2 Tablespoons cold water until there are no lumps
For the Strawberry Rose Puree
1pound16 oz strawberries, washed and topped
pinchof salt
rose waterto taste. I used about 1 teaspoon
2-3drops red food coloringoptional
To Finish
12ozby weight kulfi base (you will have some leftover. Use it to make another flavor of kulfi)
12ozby weight strawberry rose puree
12ozby weight heavy cream
rose water to tasteif necessary. I used about 1/2 teaspoon
Garnish
8-10strawberrieswashed, topped, hulled and cut into small dice
1-1 ½Tablespoonssugar
pinchof kosher salt
a couple of grindings of black pepperoptional
Chopped pistachios(I used dry roasted)
Instructions
For the Kulfi Base (See Notes for a shortcut)
In a wide, heavy-bottomed sauce pan, combine all the base ingredients except for the starch/water slurry.
Heat over medium heat, stirring very frequently, until the mixture just comes to a boil.
Reduce the heat to maintain the merest simmer and reduce the mixture by about one half. This took me about 2 hours. Stir very frequently to prevent sticking and scorching and keep the heat low. Thick "cream" will form on the top in between stirrings. Whisk that back into the mixture.
Once the milk has reduced by half and is a very pale caramel color--just a bit more caramelized looking than sweetened condensed milk (which is honestly pretty much what you're making), whisk in the starch slurry, bring to a boil and whisk constantly for about 10 seconds just to thicken the mixture even more.
Strain into a bowl and set aside to cool to room temperature.
For the Strawberry Rose Puree
Toss the strawberries and salt into a sauce pan. Cook over medium-low heat until the juices start to release. Mash the strawberries as they cook with a potato masher or just crush them against the sides of the pan with a spoon.
Once the mashed strawberries come to a boil, reduce the heat and simmer for about ten minutes, just to reduce slightly. Puree the strawberries in a blender or with an immersion blender.
Strain through a fine-mesh strainer to get rid of all the seeds. Whisk in the food coloring, if using (I did since my strawberry puree wasn't a gorgeous deep red)
Set aside to cool to room temperature.
To Finish
Once the two mixtures have come to room temperature, measure out 12 oz of the base into another bowl.
Whisk in the strawberry puree (you should have just about 12 ounces, so use it all).
Whisk the whipping cream until it reaches the ribbon stage. You want it to be thick but not holding peaks.
Thoroughly fold the whipped cream into the strawberry-rose-base mixture. Taste and add a bit more rose water if you think it needs it.
Ladle or pour into whatever molds you like. You can even use popsicle molds.
Freeze at least six hours.
For the Garnish
Combine the strawberries with the sugar, salt and pepper (if using). Allow to macerate for two hours in the fridge.
To Unmold (if you're unmolding)
Dip the molds into warm water for about 20 seconds.
Run a thin spatula or knife around the inside of your molds to loosen them.
Place a small plate on top of your mold. Flip the two over and shake firmly a couple of times. You should be able to hear when the kulfi drops onto the plate. Carefully remove the mold.
Serve with some macerated strawberries and a sprinkle of the pistachios
Notes
While it seems like a ton of steps, you can make the base one day, the strawberry puree the next and then finish it on the third day. I made the base and the puree on the same day, mixed them together and let them hang out in the fridge for two days before whipping the cream and freezing the kulfis. So, while it may be a bit complicated, you can absolutely space out the steps to fit your schedule.Shortcut:Substitute 1 can sweetened condensed milk for the milk base. Your final kulfi will not taste as rich and "milky" as if you cook a base with additional powdered milk in it, but it will save you some time!