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Purple Yam Kulfi (Indian Ice Cream)
 Purple yam (ube) kulfi As I promised in my previous post, here is my post on my first attempt at making ube ice cream, or any kind of ice cream for that matter. Since I don't own an ice cream maker, and have no intention of investing in one any time soon, I figured I'd make kulfi or qulfi, which is a rich and creamy Indian ice cream. No special equipment is necessary to make this. Kulfi is quite dense since it is not whipped like Western-style ice cream. It is custard-like in texture that's usually flavored with cardamom or saffron, sometimes rose syrup, and garnished with pistachios. Sometimes, vermicelli noodles are included. Don't ask me what that tastes like as I still can't get my head around the idea of combining ice cream with noodles. This is usually sold by street vendors in Pakistan and India. I first had this treat in Little India in Singapore. And no, I didn't order the one with noodles. Since I'm in the Philippines (and being unusually hot for this time of the year), I decided to give this version of kulfi a Filipino twist by flavoring it with purple yam and garnishing it with green immature glutinous rice (pinipig), which happens to be one of the new ingredients I've 'discovered.' I will elaborate on this specific ingredient in another post, as I'm still doing my research on this beautiful ingredient. I never even knew it existed until last week!  It has a natural beautiful yellow-green color with a clean, earthy fragrance. While the ube cuts through the kulfi's richness, the green glutinous rice's texture provides a wonderful counterpoint against its soft and creamy backdrop. Although not rubbery, it has a chewy texture that comes close to Haribo gummi bears. It also has a subtle fragrance that's reminiscent of fresh pandan leaves. If there is such a thing as a "clean" smell, I think this ingredient would come close to that description. For those you living outside the Far East, knowing that you, unfortunately, don't have access to fresh ube and green glutinous rice, you can garnish your kulfi with pistachio, as is traditionally done. You will find ube in frozen or powedered form at your local Filipino or Asian grocer. Since you have to choose the lesser evil, go with the frozen one. Powdered purple yam most likely contains artificial coloring and ingredients. Here's a shortcut version making kulfi. The traditional way of preparing kulfi was usually done by continuously stirring the milk (whole milk) until its volume is reduced in half, which took at least an hour.  Did I mention that I love the combination of green and violet?? Recipe (adapted from the BBC) Ingredients: ½ tsp cornflour / cornstarch 2 tbsp milk 200ml/7¼ fl oz evaporated milk 200ml/7¼ fl oz condensed milk 200g/7¼oz thick double cream 1/2 cup / 118g purple yam, boiled, preferably fresh (feel free to use more if you prefer a more "yam-ish" flavor, color will intensify as you add more) Directions: If using fresh yams: 1. Chop the yams in smaller pieces for faster cooking time. Boil until soft enough (softer than fork tender) to mash. Boil unpeeled. Peeling will be easier after boiling and will minimize color loss. 2. Use a strainer when you discard the water as there will be quite a bit of dirt and sediment left in the liquid. I peeled the yams before I boiled them since I wanted to use the purple liquid as a coloring agent for future use. If you're going to do this, peel and wash the yams thoroughly. The water will look like the photo below. You don't want any dirt and sediment in the yam water.  The water will acquire a dark purple color after boiling the yams. For frozen yams: Same as above but save the violet liquid (only if the yams are already peeled). You can use this as a natural coloring agent for future culinary projects and let your imagination run wild. Pour the violet liquid into ice trays and freeze for future use. For powdered yams: (The Kitchen Masochist is going to assume you had no other choice but use this, so she won't snub you this time and will still accomodate you.) Reconstitute. Follow the instructions on the packet. Kulfi: Mix the cornflour with the milk and set aside. In a saucepan, heat the evaporated milk and bring to the boil. Add the condensed milk, double cream, cornflour mixture. Stir well for one minute. Remove from the heat. Allow to cool slightly. Place the creamy mixture and yam in a food processor and blend for a couple of minutes to smooth out any lumps. I use a hand-held blender to whiz the mixture which works well. You can add more yam afterwards if you want more texture. I prefer it this way since I'm using fresh yams. Pour into a plastic container with a lid and freeze for at least six hours or overnight until the ice cream is quite firm. The ice cream is quite rich so two small scoops for one person is ample.  related searches : Purple
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