Cardamom-Pistachio Ice Cream

In India, kulfi is a dense, smooth ice cream that's sold in many flavors from street stalls. Sunset reader Farah Ahmed shares a quick version of her favorite kulfi, cardamon-pistachio. If your ice cream maker holds only 1 quart, prepare a half-recipe or freeze in batches; you can cover and chill the liquid mixture up to 2 days.
Makes about 7 1/4 cups


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1 can (12 oz.) evaporated milk, chilled
1 can (14 oz.) sweetened condensed milk, chilled
1 cup unsalted roasted pistachios
1/2 teaspoon ground cardamom
2 cups whipping cream
Strawberry syrup (optional)
Strawberries rinsed and hulled, whole or sliced (optional)


1. In a blender, combine evaporated milk, condensed milk, pistachios, and cardamom; whirl until nuts are finely ground.

2. In a large bowl with a mixer at high speed, whip cream until it holds distinct peaks.

3. Add nut mixture to cream; fold to blend well.

4. Pour into a 2-quart (or larger) ice cream maker. Freeze according to manufacturer's directions until mixture is firm enough to scoop, dasher is hard to turn, or machine stops.

5. Serve softly frozen ice cream. Or package airtight and freeze up to 1 week. Scoop ice cream into bowls. Add strawberry syrup and whole strawberries to taste.

Nutritional analysis per 1/2 cup.

Created date

October 2003

Nutritional Information

Calories 273
Caloriesfromfat 63 %
Protein 5.9 g
Fat 19 g
Satfat 9.6 g
Carbohydrate 21 g
Fiber 1 g
Sodium 74 mg
Cholesterol 53 mg