Ingredients
Equipment
Method
- Place a large mixing bowl and the beaters (or whisk attachment) in the freezer for 15 minutes. Put a 9 x 5-inch (23 x 13 cm) loaf pan or freezer-safe container in the freezer as well.
- Crush the saffron threads between your fingers into a small bowl, add the 2 tablespoons (30 ml) of warm milk, and steep for 10 minutes, until deep golden.
- Reserve 1/4 cup (30 g) of the pistachios and chop them coarsely for folding in and topping. Add the remaining 3/4 cup (95 g) of pistachios to a food processor and grind until they form a fine, slightly sticky meal, about 1 minute.
- In a medium bowl, whisk together the condensed milk, milk powder, ground pistachios, saffron milk, cardamom, rose water (if using), and salt until smooth and thick.
- Pour the cold heavy cream into the chilled mixing bowl. Beat on medium-high speed for 3 to 4 minutes, until stiff peaks form. The cream should hold its shape when you lift the beaters. Stop before it looks grainy.
- Add about one-quarter of the whipped cream to the pistachio mixture and stir gently to lighten it. Add the remaining whipped cream and fold with a rubber spatula until no streaks remain. Fold in half of the chopped pistachios. Do not overmix, or the ice cream will be dense.
- Pour the mixture into the chilled loaf pan and smooth the top. Sprinkle with the remaining chopped pistachios and press them in lightly. Press a piece of plastic wrap or parchment paper directly onto the surface, then cover the pan tightly.
- Freeze for at least 6 hours, or overnight, until firm and scoopable. Let the ice cream sit at room temperature for 5 to 10 minutes before scooping so it softens slightly.
Notes
Kulfi style: Traditional kulfi is made by simmering milk for hours until thick. The milk powder and condensed milk in this recipe give a similar dense, milky richness without the cooking.
Pistachios: Use unsalted, shelled pistachios. If they are roasted and salted, skip the added salt. For a greener color, blanch the pistachios in boiling water for 1 minute, then rub off the skins and dry them well before grinding.
Saffron: Steeping saffron in warm milk releases its color and aroma. Do not skip this step or the flavor will be uneven.
Cardamom: Grinding the seeds of 6 to 8 green cardamom pods gives a much brighter flavor than pre-ground powder.
Rose water: Use it sparingly, as it can quickly taste soapy. It is optional.
Stiff peaks: Under-whipped cream gives a soft, icy ice cream, while over-whipped cream turns grainy. Stop as soon as the peaks stand straight up.
Kulfi molds: For a classic presentation, freeze the mixture in small paper cups or popsicle molds and unmold to serve with a sprinkle of chopped pistachios.
Storage: Store in an airtight container with plastic wrap pressed on the surface for up to 2 weeks. The flavor is best in the first week Nutrition (per serving) Calories 440 kcal Carbohydrates 36 g Protein 9 g Fat 30 g Saturated fat 15 g Cholesterol 85 mg Sodium 120 mg Potassium 330 mg Fiber 2 g Sugar 32 g
Pistachios: Use unsalted, shelled pistachios. If they are roasted and salted, skip the added salt. For a greener color, blanch the pistachios in boiling water for 1 minute, then rub off the skins and dry them well before grinding.
Saffron: Steeping saffron in warm milk releases its color and aroma. Do not skip this step or the flavor will be uneven.
Cardamom: Grinding the seeds of 6 to 8 green cardamom pods gives a much brighter flavor than pre-ground powder.
Rose water: Use it sparingly, as it can quickly taste soapy. It is optional.
Stiff peaks: Under-whipped cream gives a soft, icy ice cream, while over-whipped cream turns grainy. Stop as soon as the peaks stand straight up.
Kulfi molds: For a classic presentation, freeze the mixture in small paper cups or popsicle molds and unmold to serve with a sprinkle of chopped pistachios.
Storage: Store in an airtight container with plastic wrap pressed on the surface for up to 2 weeks. The flavor is best in the first week Nutrition (per serving) Calories 440 kcal Carbohydrates 36 g Protein 9 g Fat 30 g Saturated fat 15 g Cholesterol 85 mg Sodium 120 mg Potassium 330 mg Fiber 2 g Sugar 32 g