Fig and Walnut Saffron Kulfi

Lucky enough to have some fresh figs? Our friends gave us some from their beautiful tree and they were so perfectly ripe we thought we better put them to good use straight away. We were just about to host an engagement party so made a big lot of this very easy Indian style icecream - no icecream maker needed!

I've had lovely mango kulfi and pistachio kulfi before but this recipe has more Middle-Eastern than Indian flavours I think. I don't mind - and neither did our guests who loved both the mango kulfi and this fig and walnut one.

This recipe, found online, is from Sarah Hobbs. She suggests using individual timbal moulds (and small is good as this is one rich dessert!) but my photos are of the large (1 L capacity?) dishes I made for the party. They came out of the containers easily and we could serve thin slices - as in the last picture. There is also a sauce if you like but I didn't think it necessary for our warm summer evening.

Kulfi

1 tsp saffron threads
1 T boiling water
395g can sweetened condensed milk
400ml can coconut milk
300ml thickened cream
2 cinnamon sticks
4 whole cloves
4 dessert figs, coarsely chopped
1/4 cup (30g) walnut pieces, chopped

Spiced Caramel Sauce to serve (optional)

3/4 c (125g) finely chopped palm sugar
300ml thin cream
2 whole star anise



1. Combine saffron and water in a saucepan. Set aside for 10 minutes to infuse. Add condensed milk, coconut milk, cream, one cinnamon stick, the cardamon and cloves. Bring to the boil over high heat. Reduce heat to medium low. Cook, stirring, for 5-7 minutes or until mixture thickens slightly. Set aside for 1 hour to cool. Strain through a fine sieve into a metal container. Cover with foil and put in the freezer 3 hours until almost set.



2. Use a metal spoon to quickly break up mixture, transfer to an electric mixer and beat until smooth. Add fig and walnut and stir to combine. Spoon into six 2/3 cup (160ml) metal timbal moulds. Place in freezer for 3-4 hours until set completely.



3. To make sauce: Combine sugar, cream, star anise and remaining cinnamon stick in a large saucepan over high heat. Bring to boil and cook, stirring, for 10 minutes until sauce thickens.

4. To Serve: Turn kulfi onto serving plates. Pour over hot sauce. Serve immediately.


NB. For variation use dates instead of figs and replace walnuts with pistachios.