This recipe was inspired by kulfi, an Indian frozen dessert often flavored with cardamom, saffron and pistachios. Counting saffron threads seems tedious but it is an accurate way to measure one of the most precious spices on Earth. Rather than using an ice cream maker, you whip the cream mixture to form soft peaks before freezing it. The results are über-creamy.

Andrea Nguyen Headshot
Andrea Nguyen
EatingWell Magazine, May 2021

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Credit: Ryan Liebe

Recipe Summary test

active:
20 mins
freeze:
6 hrs
total:
6 hrs 20 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Use a mortar and pestle to pound cardamom seeds and saffron to a fine texture. Transfer to a large bowl. Warm 1 tablespoon cream in a small microwaveable bowl for 10 seconds. Add to the spices and let bloom, stirring occasionally, for 5 minutes.

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  • Stir the remaining 1 cup cream, condensed milk, vanilla and salt into the spiced cream. Use an electric mixer fitted with two beaters or a whisk attachment to whip the mixture at high speed until soft peaks form, about 5 minutes. Sprinkle in pistachios and beat on medium speed for 10 to 15 seconds to combine. Scrape into a freezer-safe container and cover.

  • Freeze until firm, at least 6 hours. Let stand at room temperature for 5 minutes before scooping.

To make ahead

Freeze for up to 1 week.

Nutrition Facts

266 calories; fat 21g; cholesterol 17mg; sodium 97mg; carbohydrates 17g; dietary fiber 1g; protein 5g; sugars 16g; saturated fat 12g; vitamin a iu 711IU; potassium 205mg.
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