Pistachio Ice Cream
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
- 1⁄8 tsp. saffron threads
- 8 tbsp. sugar
- Cardamom seeds from 2 pods, crushed
- 4 tbsp. finely chopped pistachios
- 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.
- 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.