Pistachio Ice Cream

  • Serves

    serves 10


Sweetened whole milk flavored with crushed cardamom, saffron, and pistachio is frozen in molds to create these impressive, sculptural desserts (Dixie cups work just as well).


  • 8 cups whole milk
  • 18 tsp. saffron threads
  • 8 tbsp. sugar
  • Cardamom seeds from 2 pods, crushed
  • 4 tbsp. finely chopped pistachios


Step 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.

Step 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.

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