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Easy to make, creamy luxury Indian ice cream.

Saffron & Pistachio Ice Cream Kulfi

Easy to make, indulgent creamy luxury Indian ice cream with pistachio and saffron

Cooking times

Information not currently available

Ingredients

435 ml 35% milk-fat whipping cream
300 ml condensed milk
½ tsp saffron
20 Green cardamon
20 pistachios
15 almonds
wooden ice cream sticks

Method

Keep a few strands of saffron aside for garnishing and dissolve the rest in 1 tablespoon warm milk. Peel the cardamom and crush to a powder in a mortar and pestle
Chop the pistachios and almonds. Keep one-half aside for garnishing later.
Pour the whipping cream in a big and deep bowl and beat with electric beaters on high for five minutes or until the volume has doubled.
Add the saffron dissolved in milk, cardamom powder, one-half nuts and whisk gently.
Add the condensed milk and beat again for 3-4 minutes or until soft peaks form.
Transfer the kulfi mix to a freezer-safe ice cream mould and keep in the freezer overnight. (Can also be saved into a tub and scooped into waffles).
Once frozen garnish with the remaining saffron strands and nuts.

Nutrition

Information not currently available

IN THIS RECIPE

Saffron 0.6g

Saffron 0.6g

Green Cardamon Pods 50g

Green Cardamon Pods 50g

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