Pistachio and Cardamom Kulfi

A dense, creamy Indian ice cream that doesn't melt like traditional ones. You can feel the crunch of roasted pistachios and the warm scent of cardamom coating the palate.

• Prep time: 15 min
• Cook time: 45 min
• Difficulty: Easy
• Calories: 543
• Protein: 13 g
• Carbs: 44 g
• Fat: 35 g

Ingredients

• 1 L Whole milk ( fresh )
• 250 ml Liquid cream ( full fat )
• 100 g White sugar ( granulated )
• 60 g Roasted salted pistachio ( crushed )
• 1 tsp Cardamom powder ( finely ground )
• 1 pinch Saffron ( strands )
• 1 tsp rose water optional ( pure )

Instructions

1. Milk base reduction

   Pour the whole milk and cream into a heavy-bottomed pan. Bring to a boil then lower the heat. Let it reduce slowly, stirring often to prevent sticking. The mixture must reduce by half until it coats the back of a spoon thickly.

2. Infusion and flavors

   Add the white sugar, cardamom powder, and saffron. Mix until the sugar is fully dissolved. The preparation will take on a slightly golden hue and release a warm spicy aroma. Remove from heat.

3. Molding and freezing

   Stir in the crushed roasted pistachios and rose water. Let it cool completely at room temperature before pouring into kulfi molds or small ramekins. Place in the freezer for at least 6 hours.

Chef's tips

• To unmold easily, run the mold under warm water for a few seconds.
• Reduction is key: if the milk isn't thick enough, you'll end up with ice crystals.

Storage

Can be stored for 1 month in the freezer in an airtight container.