Chef Makes Old Delhi's Fruit Ice Cream; 6 Hacks To Make It

If you’re a fan of Old Delhi’s famous stuffed fruit ice creams and fruit kulfis, you can totally make them at home! Recently Chef Neha Deepal Shah, who was a part of the fourth season of MasterChef recreated the iconic Delhi-style stuffed fruit ice cream with guavas. Her spicy guava ice cream uses fresh guava pulp to make ice cream and stuff it in the fruits.

In Old Delhi, this ice cream is primarily made by Kuremal's Kulfi Mohanlal Kulfi Wale, near Chawri bazaar. A few other shops also sell this speciality around the neighbourhood and mainly use fruits like mango, pomegranate, orange, apple and guava. Fruits that can be sliced into angular or chunky pieces make for better bases for this ice cream recipe and can also hold the dessert together. If you’re planning to recreate this recipe at home, keep in mind these few hacks.

Choose the Right Fruit

Steer away from soft fruits and opt for seasonal fruits that are firm and ripe, such as guavas, peaches, or mangoes. Stone fruits tend to work better and they also tend to have a natural, muted sweetness and offer an amazing textural contrast when combined with creamy ice cream. Experiment with different fruits to discover unique flavour combinations that appeal to your palate.

Freeze Your Fruit Slices

One of the secrets to achieving a creamy and smooth texture in homemade fruit ice cream is to start with frozen fruit. Freezing the fruit not only preserves its freshness but also helps to lock in its natural flavours. Simply take out the slices 10-15 before you will scoop in the ice cream, so you will have a firmer base to hold the ice cream and also eliminate the need for additional ice, preventing dilution of the flavours.

Try To Use The Fruit’s Pulp

Using the fruit’s own pulp as an ice cream base will lend consistency to its flavour. To prepare the fruit for stuffing, carefully hollow it out to create a cavity for the ice cream. Use a small knife or a melon baller to remove the flesh while leaving the outer shell intact. Take care not to puncture the fruit's skin, as it will serve as the vessel for holding the ice cream. Hollowing out the fruit allows for better integration of the ice cream with the fruit's natural flavours.

Infuse Flavor with Syrups or Liqueurs

For an extra burst of flavour, consider infusing the hollowed-out fruit with syrups or liqueurs before adding the ice cream. Syrups such as raspberry or mango can complement the fruit's natural taste, while liqueurs like Grand Marnier or amaretto add a sophisticated twist. Simply drizzle the syrup or liqueur into the fruit cavity and allow it to soak in for a few minutes before filling it with ice cream.

Use Milk Powder

This may sound unusual, but milk powder contains milk proteins and fats which can help stabilize the mixture and create a smoother consistency and add richness, so the dessert holds its shape. It has great water absorption power, so it reduces the percentage of "free water" in the mixture. The proteins in milk powder can help improve the texture of the ice cream by preventing the formation of ice crystals and promoting a smoother mouthfeel.

Milk powder also contains less moisture than liquid milk, which can help extend the shelf life of the ice cream by reducing the risk of ice crystals.

Sweeten Naturally

When sweetening homemade fruit ice cream, opt for natural sweeteners such as honey, maple syrup, or agave nectar. These alternatives not only add sweetness but also enhance the fruit's natural flavours without overwhelming them with processed sugars. Start with a small amount of sweetener and adjust to taste, keeping in mind that the sweetness of the fruit will vary depending on its ripeness. You can also add a touch of vanilla extract or almond extract to enhance the overall flavour profile.