Kulfi (Saffron-Pistachio Ice Cream)
Recipe from Better Homes and Gardens

This traditional Indian ice cream, or kulfi, made with reduced whole milk, is a smooth and cooling treat.


Kulfi (Saffron-Pistachio Ice Cream)

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Servings: about 3 cups
Related Categories: Ice Cream, Indian Cuisine
 
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Ingredients
  • 4  cups
    whole milk
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  • 1/3  cup
    sugar
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  •   Dash
    powdered saffron
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  • 1/4  cup
    whipping cream
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  • 1  teaspoon
    vanilla
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  • 1/4  teaspoon
    ground cardamom
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  • 1/4  cup
    chopped unsalted pistachios
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Directions
1.
In a large saucepan bring the milk just to boiling; reduce heat. Simmer, uncovered, for 40 to 45 minutes or until reduced to 1-3/4 cups, stirring often. (Stir in any film that forms on top.)
2.
Stir in sugar; cook and stir for 2 to 3 minutes or until sugar is dissolved. Remove from heat. Stir in saffron. Pour the milk mixture into a bowl. Let cool; cover and chill for 1 hour.
3.
Stir in cream, vanilla, and cardamom. Freeze ice cream mixture in a 1-quart ice cream freezer according to manufacturer's instructions. Stir in pistachios. Store in the freezer. Makes about 3 cups (six 1/2-cup servings).

Easy variation
Omit Step 1 and substitute 1-3/4 cups half-and-half or light cream for the whole milk. Stir together all ingredients except nuts, and freeze as above. Stir in nuts.
Nutrition information
Calories 206, Total Fat 11 g, Saturated Fat 6 g, Monounsaturated Fat 3 g, Polyunsaturated Fat 1 g, Cholesterol 36 mg, Sodium 83 mg, Carbohydrate 20 g, Total Sugar 19 g, Fiber .5 g, Protein 6 g. Daily Values: Vitamin A 0%, Vitamin C 3%, Calcium 21%, Iron 2%. Percent Daily Values are based on a 2,000 calorie diet
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Related Recipe
Saffron Lassi
Saffron Lassi

Lassis are ubiquitous in India; the shakes, made with yogurt or buttermilk, can be sweet or salty. The Victorian-style Imperial Hotel in India's capital, New Delhi, where Peggy Markel stopped on her way to Rajasthan, has an extensive selection of lassi. This one is elegantly flavored with saffron.

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