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.

Farah Ahmed, Sunnyvale, California
This Story Originally Appeared On sunset.com

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Recipe Summary

Yield:
Makes about 7 1/4 cups
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Ingredients

Ingredient Checklist

Directions

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

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

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

  • 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.

  • 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.

Nutrition Facts

273 calories; calories from fat 63%; protein 5.9g; fat 19g; saturated fat 9.6g; carbohydrates 21g; fiber 1g; sodium 74mg; cholesterol 53mg.
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