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Kulfi (Saffron-Pistachio Ice Cream)

This traditional Indian ice cream, or kulfi, made with reduced whole milk, is a smooth and cooling treat.

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  • Makes: 6 servings
  • Serving Size: 1/2 cup
  • Yields: About 3 cups
  • Prep: 5 mins
  • Chill: 1 hr
  • Freeze: per manufacturers directions

Kulfi (Saffron-Pistachio Ice Cream)

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  • Makes: 6 servings
  • Serving Size: 1/2 cup
  • Yields: About 3 cups
  • Prep: 5 mins
  • Chill: 1 hr
  • Freeze: per manufacturers directions

Directions

  1. In a large saucepan bring the milk just to boiling; reduce heat. Simmer, uncovered, for 40 to 45 minutes or until reduced to 1-3/4 cups, stirring often. (Stir in any film that forms on top.)
  2. Stir in sugar; cook and stir for 2 to 3 minutes or until sugar is dissolved. Remove from heat. Stir in saffron. Pour the milk mixture into a bowl. Let cool; cover and chill for 1 hour.
  3. Stir in cream, vanilla, and cardamom. Freeze ice cream mixture in a 1-quart ice cream freezer according to manufacturers instructions. Stir in pistachios. Store in the freezer. Makes about 3 cups (six 1/2-cup servings).

From the Test Kitchen

Easy variation:

Omit Step 1 and substitute 1-3/4 cups half-and-half or light cream for the whole milk. Stir together all ingredients except nuts, and freeze as above. Stir in nuts.

Nutrition Facts (Kulfi (Saffron-Pistachio Ice Cream))

  • Per serving:
  • 206 kcal cal.,
  • 11 g fat
  • (6 g sat. fat,
  • 1 g polyunsaturated fat,
  • 3 g monounsatured fat),
  • 36 mg chol.,
  • 83 mg sodium,
  • 20 g carb.,
  • 1 g fiber,
  • 19 g sugar,
  • 6 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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