Dec 17, 2009

Pistachio Ice Cream

Three-ounce Dixie cups work fine as the molds for this Indian dessert.

Credit: André 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

This article was first published in Saveur in Issue #126

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Ratings & Reviews (1)

by nancy9 on 2012-07-25

The flavor was terrific, but it was such a dense, frozen, solid chunk I'm lowering the marks. Delicious, exotic flavor, but very difficult to eat.

I'd prefer to use the same flavorings but in a normal ice cream recipe, then churn it.

Pistachio Ice Cream Reviewed by nancy9 on Jan 6. The flavor was terrific, but it was such a dense, frozen, solid chunk I'm lowering the marks. Delicious, exotic flavor, but very difficult to eat.

I'd prefer to use the same flavorings but in a normal ice cream recipe, then churn it. Rating: 3