Frozen Icecream

Tubzee Kulfi Ice in mango — a 1 litre tub of Indian frozen dessert, made with mango.

Kulfi is set rather than churned, which gives it a denser, creamier bite than ice cream and a slower melt. The mango version carries the fruit clearly against the cooked-milk base, sweet without turning into a sorbet.

Serve it in scoops, cut into blocks, or with falooda and a spoon of chopped pistachio on top. A tub also makes the easy end to a big meal, where something cold and fruity lands better than a heavy dessert.

Let the tub stand at room temperature for about five minutes before scooping. Keep frozen; do not refreeze once it has softened.

Tubzee Kulfi Ice in pistachio — a 1 litre tub of the dense, slow-melting Indian frozen dessert, made with pistachio.

Kulfi is not ice cream: it is not churned, so it sets solid and close-textured rather than light and airy, and it melts slowly enough to eat in the heat. The pista version tastes of cooked, sweetened milk with the nutty, slightly savoury edge of pistachio running through it.

Scoop it into bowls, or serve it the way it is served in India — with falooda vermicelli and rose syrup, or alongside a hot gulab jamun. Because it sets hard, leave the tub out for five minutes before scooping. Keep frozen and do not refreeze once softened.

Tubzee Mango Kulfi Ice, 70ml — a single-serve cup of mango kulfi, the dense Indian frozen dessert that is set rather than churned.

The absence of whipped-in air is what makes kulfi kulfi: it is heavier and creamier than ice cream, and it melts slowly, so it survives being eaten outdoors. The mango carries through the milky base clearly, sweet and fruity without being sharp.

A handy size to stock for after a meal or for children, and no tub to open. Let it stand two or three minutes before eating so the first spoon goes in easily. Keep frozen; do not refreeze once softened.

Tubzee Kulfi Original, 70g — the plain, classic kulfi in a single-serve size: no fruit, no nuts, just the cooked, sweetened, cardamom-scented milk that the whole family of kulfi flavours is built on.

Kulfi is set, not churned, so it is dense and close-textured and melts far more slowly than ice cream. The original is the one to choose if you want the malai taste itself rather than something layered over it — and the one that works best served with falooda, rose syrup or a hot gulab jamun.

Let it soften for a couple of minutes before eating. Keep frozen and do not refreeze once it has started to melt.

Tubzee Pistachio Kulfi Ice, 70ml — the single-serve cup of pistachio kulfi, the Indian frozen dessert that sets dense and melts slowly.

Unlike churned ice cream, kulfi has no air whipped into it, so the texture is closer and the taste of the cooked, sweetened milk comes through more strongly. Pistachio gives it a nutty, faintly savoury finish that keeps it from being simply sweet.

The 70ml size is the one to keep a few of in the freezer — for after dinner, for children, or for serving a group without opening a whole tub. Let it soften for two or three minutes before eating. Keep frozen and do not refreeze.