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Strawberry & fennel seed kulfi

Meera Sodha

Indian-style strawberry ice cream with a gentle infusion of fennel seed

Recipe Meta

Prep

15 mins (plus freezing)

Cook

5 mins

Serves

6

Difficulty

Medium

Ingredients

  • 400g ripe strawberries, hulled and washed
  • 2 tsp fennel seeds (plus more to decorate)
  • 400ml condensed milk
  • 400ml double cream
  • 1 tbsp caster sugar (optional)
  • Dried rose petals to decorate (optional)

Method

Place the strawberries into a blender, blend to a puree and leave to one side. Taste the mixture.

Grind the fennel seeds in a pestle and mortar and place in a pan alongside the cream and condensed milk, stir to mix and heat over a medium heat until the mixture starts to bubble. Turn the heat off and leave to cool.

When cool whisk all but 2 tbsp of strawberry puree into the mixture until fully mixed. It should become thick, like custard. Taste and add the sugar if need be, mix and pour into freezable pots or moulds. To decorate, dot over with the remaining strawberry puree and sprinkle over with fennel seeds and rose petals then freeze for at least 3 hours.

Image: John Holdship

Where to buy these ingredients

Borough Market Online

If you can’t make it to the Market, Borough Market Online offers a wide selection of traders’ produce, delivered direct to your door.