VEGETARIAN

Citrus Kulfi with Ginger and Mango

⏳ Time

5 hours 15 minutes

🥕 Ingredients

🍽️ Servings

Description

The only thing to note when adding fruits and berries is that it's better to make a puree out of them rather than adding them in chunks. Frozen berries are not very good. As for yogurt, it is not always available in stores here, so I confidently use sour cream with 15-25% fat content and add it. However, it's important to mention that the sour cream can be too pronounced in the ice cream, which is not desirable, so choose the most neutral-tasting but fatty sour cream – I think this won't be a problem. If you want to make even more ice cream, don't pour 2 cans of condensed milk into one container; instead, make them in different containers with various flavors, otherwise, it will turn out terrible (I’ve learned this from experience).

Ingredients

Condensed Milk - 1 can
Natural Yogurt - ½ can
Lemon - 1 piece
Lime - 1 piece
Fresh Ginger - to taste
Mango - 1 piece
Sweet Coconut Flakes - to taste

Step by Step guide

Step 1

Pour the can of condensed milk into a deep glass dish or large container, add half a can of natural yogurt, and mix well with a silicone spatula or plastic spoon, drawing 'eights' or patterns like a 'telephone cord', paying special attention to the edges of the dish.

Step 2

Wash the lemon with a brush, cut it in half, and squeeze the juice from one half (if after tasting you find the lemon flavor lacking, add juice from the second half). Hit the lime several times against the countertop while holding it with slightly bent fingers (just be careful not to hit yourself), then roll it on the surface with some pressure – this will help it release more juice – and then squeeze the juice from one half. Next, zest both citrus fruits.

Step 3

Peel the ginger root, grate about 2 cm on a grater of any size, wash the mango, dry it, cut it in half, remove the pit, and dice the flesh of each half into cubes about 1 cm in size, cutting down to the skin, then bend the fruit to remove the cubes. Chop these cubes even smaller, leaving some for decoration.

Step 4

Add the lemon juice and zest, lime juice, grated ginger, and diced mango to the condensed milk and sour cream, and mix well in the same manner. If it becomes clear that you've added too much juice, add the remaining yogurt and mix, otherwise, the ice cream will be icy rather than creamy.

Step 5

Optionally, cover the container with a lid or plastic wrap and place it in the freezer or any very cold place (like a tiled balcony floor in winter) for exactly 2 hours, after which take the ice cream out and mix thoroughly, paying special attention to the edges. Return it to the cold, and repeat this process after another 2 hours.

Step 6

About an hour later, take an ice cream scoop, make wonderful balls, decorate the kulfi servings with citrus zest and mango pieces, sprinkle with coconut flakes, and you will be happy! The number of servings is limited only by the size of the container, but 4 servings of 3 balls each should be achievable.