Recipe courtesy of Jackie Riley

Vanilla Bean Kulfi with Raspberry-Lemon Verbena Syrup and Berries

  • Level: Easy
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Ingredients

VANILLA BEAN KULFI:

24 ounces heavy cream

8 ounces milk

3 ounces sugar

1 piece vanilla bean

Pinch of salt

RASPBERRY-LEMON VERBENA SYRUP WITH BERRIES:

12 ounces water

8 ounces sugar

1 pint red raspberries

1/2-ounce lemon verbena

Zest of 1 lemon

1/2 pint red raspberries

1/2 pint black raspberries or blackberries

Directions

VANILLA BEAN KULFI:

  1. In a small pot, combine all ingredients with the exception of salt. Over a medium flame, bring mixture to a simmer. Reduce the heat and cook until the mixture has been reduced by 1/3 of original volume. Stir frequently. When mixture has been reduced, add the salt. Cool. Pour mixture into 4 to 5 conical shaped paper cups. Freeze. The kulfi should be allowed to freeze for 8 to10 hours.

RASPBERRY-LEMON VERBENA SYRUP WITH BERRIES:

  1. In a small sauce pot, combine the water, sugar, lemon zest. Bring to a simmer and add the lemon verbena. Pull the pot from the flame and allow to infuse for about 30 minutes. Place pot back on a low flame and add the raspberries. Bring entire mixture to a simmer and cook for about 15 minutes. Cool slightly and pass mixture through a chinois. Chill syrup.
  2. Simply toss the fresh berries in the syrup just a few minutes prior to serving.
  3. To serve, pull the kulfi from the freezer and unwrap paper. Place kulfi in a bowl and serve the fresh berries tossed in syrup along side the kulfi.

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