Pistachio Kulfi Ice Cream

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A traditional Indian frozen dessert, pistachio kulfi is made by slow-reducing whole milk until thick and creamy, then flavored with ground pistachios, cardamom, and a hint of saffron. Unlike churned ice cream, kulfi is dense, fudgy, and intensely flavored, traditionally frozen in cone-shaped molds on wooden sticks.

Nutrition Facts

Per serving (estimated)

• 320 kcalCalories
• 18 gFat
• 8 gSaturated Fat
• 30 gCarbs
• 2 gFiber
• 27 gSugar
• 9 gProtein
• 95 mgSodium
• 380 mgPotassium
• 280 mgCalcium
• 0.9 mgIron
• 1 mgVitamin C
• 240 mcgVitamin A

Ingredients

For the reduced milk base

• 4 cups (1 liter) whole milk
• 1/2 cup granulated sugar
• 1/4 cup sweetened condensed milk
• 1/2 teaspoon ground green cardamom
• 1 tablespoon cornstarch mixed with 2 tablespoons cold water

For the pistachio mix and garnish

• 3/4 cup raw shelled pistachios, divided
• 1/2 cup heavy cream
• 1 pinch saffron threads (optional)
• 1/4 teaspoon rose water (optional)
• 1 tablespoon chopped pistachios for garnish

Directions

1. Pour 4 cups of whole milk into a heavy-bottomed nonstick pan and bring to a gentle simmer over medium heat, stirring frequently with a silicone spatula to prevent scorching on the bottom.
2. Continue to simmer the milk for 40 to 50 minutes, stirring often and scraping the sides, until it reduces by about half and thickens enough to coat the back of a spoon (about 2 cups).
3. While the milk reduces, reserve 2 tablespoons of pistachios for garnish, then pulse the remaining pistachios in a small food processor with the heavy cream and saffron until a thick, slightly grainy paste forms.
4. Whisk the sugar, condensed milk, and cardamom into the reduced milk, then stir in the cornstarch slurry. Cook, whisking constantly, for 3 to 4 minutes until the mixture thickens slightly and looks glossy.
5. Stir the pistachio paste and rose water (if using) into the warm milk base and cook for 2 more minutes. Remove from the heat and let the mixture cool completely to room temperature, about 45 minutes.
6. Pour the cooled mixture into 6 kulfi molds, small paper cups, or popsicle molds. If using molds, cover the tops with a small piece of foil and insert a wooden stick through the center of each, or use the mold lids.
7. Freeze for at least 6 hours, preferably overnight, until the kulfi is completely solid and dense. Kulfi is meant to be firm, not soft-serve in texture.
8. To unmold, briefly dip the outside of each mold in warm water for 5 to 10 seconds, then pull gently on the stick. Sprinkle with the reserved chopped pistachios and serve immediately while still frozen.

Cook’s Notes

• Use full-fat whole milk for the creamiest, least icy kulfi; low-fat milk will produce a grainy, icy texture.
• Stir the milk almost constantly during reduction to prevent a thick skin from forming and to avoid burning the bottom of the pan.
• For a richer, khoya-style base, add 1/4 cup of milk powder to the milk before reducing; this gives an even more authentic, dense texture.
• Kulfi is intentionally denser and chewier than Western ice cream, so let it sit at room temperature for 2 to 3 minutes before eating to soften just slightly.
• If you do not have kulfi molds, small disposable paper cups covered with foil and a popsicle stick work perfectly as a substitute.

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