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.

Servings:
about 3 cups
Ingredients
-
4 cupswhole milksee savings

-
1/3 cupsugarsee savings

-
Dashpowdered saffronsee savings

-
1/4 cupwhipping creamsee savings

-
1 teaspoonvanillasee savings

-
1/4 teaspoonground cardamomsee savings

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1/4 cupchopped unsalted pistachiossee savings

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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
Per serving: 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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