Kul fee is a creamy very milky soft textured ice-cream, very popular during summer time. I tried to make this Kul fee with little twist and off course without any fuss. My all recipes are quite simple and fuss free that is why the name of the blog is fuss free. I change the spelling of caramel to caramel because it is going well with Kul fee. Caramel is so sticky yet tasty. I personally like caramel with slightly burnt flavor. You can make according to your choice.


1 cup castor sugar

¼ cup Light Brown sugar

2 ½ cups Double cream

1 tbsp. Butter

1 tsp. Sea salt

1 tbsp. Vanilla sugar

3/4 cup water

3-4 tbsp. Pistachio, slightly toasted

Kul fee molds

Ice Cream Machine

Cherries for garnishing, optional


Heat a frypan and add both the sugars. Once the sugar started melting and change in color to golden brown add butter and water in it. Mix gently and add ½ cup cream. Stir well and cook till it turns in to sticky sauce. Remove and add salt in it. Cool it completely before mixing with cream. You can keep the pan over the ice cubes to save times.

Mix cream with vanilla sugar and whisk with hand blender. Add caramel sauce and whisk lightly again and transfer it in to ice cream maker. Once the mixture is half set, pour it with the help of spoon in to kul fee molds or transfer it into ice cream box. Set in the fridge for 2-3 hours. Before serving, stir the lid covered Kul fee mold in the warm water and remove it from the molds. Serve with Pistachio nuts and cherries.

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