Cardamom and Pistachio Kulfi (Indian Ice Cream)

A creamy and flavorful Indian ice cream with the aromatic spice of cardamom and the nutty crunch of pistachios. A refreshing and satisfying dessert.

Prep Time

15 minutes

Total Time

6-8 hours (including freezing)

Calories

630 kcal

Difficulty

Easy

Equipment

4 items

Cost

£1.64/serving

Season:

Meal Type:

Cuisine:

Mood:

Ingredients

Servings

3cupsWhole Milk(Full fat milk is recommended for the best creaminess.)

£1.20

1cupHeavy Cream(Adds richness and prevents ice crystals from forming.)

£1.50

0.5cupSweetened Condensed Milk(Adds sweetness and thickness.)

£1.10

2tablespoonsSugar(Adjust to taste depending on desired sweetness.)

£0.10

0.5teaspoonCardamom Powder(Freshly ground cardamom is best.)

£0.40

0.3cupPistachios(Unsalted, finely chopped.)

£1.25

2tablespoonsAlmonds(Optional, finely chopped. Add with pistachios.)

£0.25

a pinchoptionalSaffron Strands(Soaked in 1 tablespoon warm milk for 10 minutes, adds flavor and color)

£0.75

Total Cost

£6.55

£1.64 per serving

Instructions

1.
In a heavy-bottomed saucepan, combine the milk, heavy cream, and sugar. Bring the mixture to a simmer over medium heat, stirring frequently to prevent scorching.
2.
Reduce the heat to low and continue to simmer, stirring occasionally, for about 25-30 minutes, or until the mixture has reduced by about one-third and has slightly thickened. The consistency should be similar to a thin custard.
3.
Remove the saucepan from the heat and stir in the sweetened condensed milk, cardamom powder, saffron milk(if using), and chopped pistachios.
4.
Let the mixture cool completely to room temperature. This is important to prevent ice crystals from forming.
5.
Once cooled, pour the mixture into kulfi molds or popsicle molds. If using popsicle molds, cover with foil and insert popsicle sticks.
6.
Freeze for at least 6-8 hours, or preferably overnight, until completely frozen.
7.
To unmold the kulfi, dip the molds briefly in warm water for a few seconds to loosen the ice cream. Gently pull out the kulfi and serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (190g)

630 kcal / 2636 kJ

Carbs

47g

18% of RDA

Fat

45g

64% of RDA

Protein

14g

28% of RDA

Detailed Breakdown

Fibre

2 g

7% of RDA

Sugar

44 g

49% of RDA

Sodium

160 mg

7% of RDA

Saturated Fat

27 g

135% of RDA

Chef's Tips

Don't skip the simmering process. This is crucial for reducing the milk and concentrating the flavors, resulting in a creamy texture.

Cool the mixture completely before freezing to prevent ice crystals.

For a richer flavor, you can add a tablespoon of rose water or kewra water (pandanus essence) along with the cardamom.

If you don't have kulfi molds, you can use small paper cups or even an airtight container to freeze the mixture. Just cut into slices to serve.

Garnish with extra chopped pistachios before serving for added visual appeal.

Cooking Equipment

Heavy-bottomed saucepan

Whisk

Kulfi molds or popsicle molds

Freezer

Wine Pairings

No wine pairing suggestions available for this recipe.

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