Noyau Kulfi

INGREDIENTS

(Creamy apricot kernel ice cream)
Base mixture:1 litre full-cream milk1 tin condensed milk1 cup brown sugar¼ cup white sugar1 cup Klim, lightly toasted½ cup custard powder7-10 nectarine/apricot/peach kernels, lightly toasted in a warm oven (do not allow to brown)light grating of nutmeg1 small pinch cinnamon
Egg mixture:2 eggs, lightly beaten
Finishing ingredients:500ml fresh cream100g lightly toasted almonds/walnuts, roughly chopped

METHOD

1. Make the flavoured custard base:In a large heavy pot, combine all the base ingredients.Whisk thoroughly to dissolve the custard powder.Heat gently, stirring constantly to prevent catching.Once it reaches a gentle boil, cook for 5–7 minutes until slightly thickened.
2. Temper the eggs:Place the beaten eggs in a bowl.Slowly whisk in a ladleful of the hot custard to warm the eggs gradually.Once tempered, pour the warmed egg mixture back into the pot.Cook on low heat, stirring continuously, until the custard thickens enough to coat the back of a spoon.Do not boil after adding the eggs.Remove from heat, strain through a fine sieve, and discard the kernels.Important! See note below 👇.Cool completely (chill in the fridge to speed this up).
3. Add the cream and nuts:Beat the fresh cream until just thickened — soft, pourable peaks, not stiff.Gently fold the cream into the cooled custard.Add the nuts and fold to distribute evenly.
4. Freeze:Pour into 2 tubs. Freeze.Stir every 2 hours for the first 6 hours (3 times total).This helps keep the nuts suspended and improves creaminess.Freeze overnight until firm.

Use an ice-cream scoop dipped in hot water to make serving easier.

INFO & TIPS

Collect the pits of apricots/nectarines and wash/dry them. Wrap in a cloth and pound gently with a hammer or rolling pin. Inside will be an almond-like kernel.
Apricot kernels are toxic and should not be consumed. They are just steeped to add a lovely aroma to the ice cream- then discarded.

POSTED ON

27 Nov 2025

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