From when I was almost able to peer over the cooker I remember milk simmering for what seemed like hours and hours, once it had been sweetened with sugar and infused with saffron, cardamon, nutmeg and maybe a mixture of nuts. On warm days, with the windows open, the smell of milky puffs wafted through to where I painted in the sun and searched for chalky stones to decorate the slabs with.
With the heat of the floor on my legs, I would sit and watch teams of ants march decidedly, as my mind wandered. We knew what was coming…kulfi. It never tasted quite like the stalls in India, but biting into thick milky lollies was a joy.
Since then, I’ve tried all sorts of ‘healthy’ alternatives to ice cream. I’ve tried lots of frozen yoghurt recipes and used agave nectar instead of sugar. I’ve done fruity ones and biscuity ones. I’m not too keen on the residual sourness of the yoghurt though.
I’ve done the trick of freezing sweetened slices bananas and blitzing them with almond milk, to mock up and ice cream.
Then there’s this recipe. This one had us in sighs and smiles when we tucked into them. So much so, that my little (anti sweet stuff) fifteen month old even has a few licks!
Makes 8 lollies
450g of coconut yoghurt
3tbsp caster sugar
2-3 tbsp coarsely chopped pistachios
A teeny pinch of cardamon
1. Blitz all but 8-10 of the blueberries together with the sugar, then simmer the mixture until the sauce starts to thicken. Remove it from the heat and allow it to cool.
2. Pour the coconut yoghurt into a mixing bowl and add, through a sieve the blueberries.
3. Stir in the chopped pistachios and the flecks of cardamon and stir well.
4. Chop the remaining blueberries and sprinkle them in before stirring again.
5. Gently pour the mixture into lolly moulds and eave them to set.