Pineapple Kulfi (Ice Cream)
- 14 oz can of condensed milk (sweetened)
- 1 ½ cup cream
- 1 ½ cup milk
- ½ tsp agar-agar
- 8 oz can pineapple (crushed, unsweetened)
Drain the syrup from pineapple. Do not squeeze and keep aside. Keep it in freeze till we are ready to use.
In a heavy saucepan add condense milk, cream and milk, mix them well.
Bring the milk mix to boil over medium heat, stirring occasionally. When milk hot but not boiling take out 1/4 cup of milk in a bowl and add agar-agar, mix it well making sure there are no lumps. Adding agar-agar, you will avoid the water crystal and kulfi will have smooth texture.
Add the agar-agar mix to milk. Keep stirring till milk comes to boil, making sure agar- agar has mixed well and no lumps. Turn off the heat.
Transfer the milk to glass bowl and freeze it for 3-4 hours, ice cream should be half the way freeze mix it in blender on highspeed for about 30 seconds. Take them out in a bowl add the pineapple chunks and mix it the well.
You can freeze the Kulfi in a glass bowl and cover it. You can also freeze in small containers, kulfi molds, or popsicle molds. I am using 4-1/2 oz cups. Freeze them, how long it will take depends on the size of containers or mold you are using.
Do not use, more than recommended amount of agar-agar, it will change the texture of Kulfi and will make it firm. Fresh pineapple does not work well for this recipe.