Recipes

Pistachio Ice Cream

  • Serves

    serves 10

ANDRÉ BARANOWSKI

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).

Ingredients

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

Instructions

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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