Indulge in Kulfi with our easy No Machine Indian Ice Cream recipe, fusing rich pistachio and cardamom flavors in a creamier, denser texture.
- 1 pinch saffron threads
- 2 cups (16 fl oz/480 ml ) whipping cream, cold
- 14 oz (1 Can/ 400 ml) sweetened condensed milk, chilled
- 1 teaspoon vanilla extract
- 2 cups (10 oz/284 g) shelled pistachios, toasted and ground
- 1 teaspoon ground cardamom
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Put your saffron threads in a small bowl with 1 tablespoon warm water and set aside to infuse.
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In the bowl if a stand mixer fitted with a whisk atachment, whip the heavy cream on medium-high speed for 3-5 minutes, until it reaches medium-stiff peaks
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Turn down the speed to low and pour in the condensed milk and vanilla extract.
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Return the speed to medium-high and whip for about 2 more minutes, or until the mixture reaches stiff peaks.
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Switch the mixer to low and stir in the pistachios, cardamon & saffron infused liquid until evenly distributed.
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Transfer to a large resealable container and freeze at least 6 hours or overnight before scooping and serving. Store for up to 4 weeks.
- If you don’t have a stand mixer, you can make this with a large bowl and a handheld electric mixer (or even by hand with a wire whisk and a friend to help)!
- The condensed milk should be very cold. We always keep a can in the refrigerator (it takes up almost no space) so we are ready to make ice cream anytime.
- For more texture, the pistachios can be finely chopped instead of ground and garnish with dried rose petals.
- Traditional kulfi is poured into cone-shaped molds and frozen. If you would like to serve kulfi like this, whip the cream a little less stiff so it can be poured into kulfi molds, and freeze this way.
- If you love pistachios as much as we do, also try our Pistachio Gelato. It’s heavenly!