Kesar Pista Kulfi Ice Cream (Ice Cream with Saffron and Pistachios)

Kesar Pista Kulfit - Indian IceCream infused with saffron. Traditionally kulfi is made from reduced milk (attained by boiling milk until it becomes one third in quantity), sugar and condiments. Kulfi is much denser and creamier in texture. An ideal summer dessert.

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Credit: Prachi Palwe


Serves 4

  • evaporated milk 1 can
  • ½ cup superfine sugar (powdered)
  • 3/4 cup heavy cream
  • 1 tsp ground cardamom
  • 2 tbsp chopped pistachios
  • saffron - few strands
  • pinch of salt

How to make Kesar Pista Kulfi:

  1. Pour the evaporated milk in to the bowl. Mix in sugar, pinch of salt andwhisk until sugar dissolves.
  2. Add the heavy cream and cardamom and mix it. Do not whisk at this stage
  3. Add the saffron strands and mix it all ingredients again. The mixture will have a golden color from the saffron. Refrigerate the mixture for at least 1 hour.
  4. Next, pour the ingredients into the ice cream maker.
  5. Start the ice cream machine for 30 minutes, preferably on gelato setting.
  6. Add in the pistachios at about 20 mins or as per manufacturer instructions for add-ins.
  7. When kulfi is ready and is of soft smooth consistency put it in an air tight container or kulfi moulds for a firmer consistency. Freeze the kulfi in container at -5 F for 6-8 hrs. Sprinkle pistachios on the top before serving.

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