Traditional Indian Saffron Cardamom Pistachio Kulfi
Ingredients
- 500 ml milk
- 1 tbsp cornstarch
- 500 ml heavy cream
- 80 g sugar
- 5 saffron threads
- 1/2 tsp ground cardamom
- 2 tbsp chopped almonds
- 50 g pistachios
Preparation
Mix 5 tablespoons of cold milk with cornstarch
Bring the remaining milk, heavy cream, sugar, and saffron to a boil in a saucepan
Simmer until the mixture reduces to half its volume, about 20 minutes
Chop half of the pistachios and set aside
Add the other half of the pistachios to the saucepan and blend until smooth with an immersion blender
Thicken and flavor
Stir the cornstarch mixture into the simmering mixture with a whisk and bring to a brief boil until thickened
Add the chopped almonds, reserved chopped pistachios, and ground cardamom
Let the mixture cool slightly
Freeze
Pour the slightly warm mixture into ice cream molds and let cool to room temperature
Freeze for at least 4 hours
Store in the freezer; the kulfi will keep for up to 2 weeks
