Pistachio Ice Cream
Three-ounce Dixie cups work fine as the molds for this Indian dessert.
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Credit: Andr¿ Baranowski
8 cups whole milk
1⁄8 tsp. saffron threads
8 tbsp. sugar
Cardamom seeds from 2 pods, crushed
4 tbsp. finely chopped pistachios
1. Heat 8 cups milk in a 6-qt. Dutch oven over medium-high heat, stirring constantly, until it just reaches a boil. Stir in saffron, reduce heat to low, and gently simmer milk, stirring occasionally, until reduced to 3 cups, about 4 hours. Remove pan from heat and whisk in the sugar and crushed cardamom seeds; let cool to room temperature.
2. Stir in pistachios. Pour mixture into 10 paper cups or kulfi molds. Freeze for 6 hours or until set. To serve, pinch molds to release kulfi onto plates.
SERVES 10
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