How to prevent ice crystals in Indian Kulfi?
I think Indian ice cream is the best in the world. And I´ve recently started making it myself. However, I am having trouble to get the right consistency that professional kulfi has. That creamy buttery milkyness deliciousness. Instead my Kulfi becomes pretty hard, coarse and of course more like ice cubes. I am not preventing the formation of ice crystals good enough.
I tried putting a layer of plastic sheet over the bowl. But it was not touching the liquid, and there was still a tiny space of air in it.
After googling, I see so many ways of doing this, so I wonder what actually works? Someone say cool the liquid in the fridge for 12 first, before you freeze it. Others say put gelatin in it before you freeze it. And of course some say to limit the oxygen supply in different ways.
What is the recipe for your base? The texture might have to do with the proportion of fat in it.....
Also, you may want to check the temperature of your freezer. Quicker freezing could help ( hence the reason cooling the base in the fridge before freezing is suggested.)
In short, the following things interfere with ice crystal formation:
1. fat (.e.g. in regular ice cream bases) and starches (e.g. in low-fat ice creams) in the base
2. agitation during the freezing process (why ice cream churns make smoother ice cream)
3. speed of freezing process. The quicker the freezing process, the less pronounced the ice crystals are.