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Pineapple Kulfi (Ice Cream)

Kulfi, a popular summer dessert, is an Indian ice cream. Adding Pineapple here is a delicious twist to traditional kulfi. Pineapple kulfi simply melts in your mouth with its creamy texture and small chunks of pineapple. Pineapple Kulfi is delicious and easy to make. This is my friend Raj's recipe and for this recipe we don’t need an ice cream maker. I served this to my friends and they were surprised to know this was homemade and they all enjoyed it thoroughly.

Three pineapple kulfis served on a black plate with a few slices of fresh pineapple on the side.

Ingredients

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

US Customary - Metric

Instructions

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.

Notes

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.