Indian Pistachio Frozen Cream

Ingredients

• 1 liter whole milk
• 1 can (14 oz) sweetened condensed milk
• ½ cup heavy cream
• ¾ cup raw pistachios (unsalted)
• ½ cup raw almonds (unsalted)
• 6 whole green cardamom pods
• ⅛ teaspoon saffron strands
• 2 tablespoons whole milk (for soaking saffron)
• ½ teaspoon rose water (optional)

Instructions

1. 1

   Soak 0.125 teaspoon of saffron strands in 2 tablespoons of whole milk for at least 10 minutes while you prepare the other ingredients — this blooms the saffron and releases its color and flavor.

2. 2

   Blanch 0.75 cup of raw pistachios in boiling water for 2 minutes, then transfer to ice water. Rub them between your fingers to slip off the thin red skin — this gives you a vibrant green color. Pat dry and set aside.

3. 3

   Blanch 0.5 cup of raw almonds the same way, slip off the skins, and pat dry. Finely chop all the nuts by hand or pulse in a food processor until they are broken into very small pieces, but not a powder — you want some texture.

4. 4

   Crush 6 green cardamom pods with the back of a heavy pan to crack them open and release the seeds inside — discard the papery shells.

5. 5

   Pour 1 liter of whole milk into a large, heavy-bottomed saucepan and set over medium-high heat. Add the cracked cardamom seeds (discard the shells). Bring to a boil, then immediately reduce the heat to medium-low.

6. 6

   Simmer gently for 20-25 minutes, stirring occasionally, until the milk reduces to about 2 cups and becomes slightly thickened and concentrated — you'll notice the milk takes on a warmer, cream-colored hue and smells rich and slightly caramel-like.

7. 7

   Strain the hot milk through a fine-mesh strainer into a large mixing bowl, pressing on the cardamom to extract all flavor, then discard the pods. Let the milk cool to room temperature, about 15 minutes.

8. 8

   Stir 1 can (14 oz) of sweetened condensed milk and 0.5 cup of heavy cream into the cooled milk until fully combined. Add the saffron milk (including the softened strands) and stir to incorporate.

9. 9

   Fold in the chopped pistachios and almonds along with 0.5 teaspoon of rose water if using — this adds a delicate floral note that complements the nuts and cardamom.

10. 10

    Pour the mixture into kulfi molds or small paper cups, filling them 3/4 of the way full to leave room for expansion. Insert wooden popsicle sticks into the center if using paper cups — they should stand upright and be about 2 inches above the rim.

11. 11

    Place the molds on a level shelf in your freezer. Freeze for at least 6-8 hours, or until completely solid — the mixture should feel rock-hard when you press it gently with your finger.

12. 12

    To unmold, run warm water briefly over the outside of each mold for 10-15 seconds to loosen the edges, then gently push or squeeze the kulfi out onto a plate. Serve immediately, as kulfi melts quickly — the creamy interior should still be dense and slightly soft.

Tools you’ll need

• large heavy-bottomed saucepan
• fine-mesh strainer
• large mixing bowl
• wooden spoon
• kulfi molds or small paper cups
• wooden popsicle sticks
• food processor (optional)

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