Kulfi is saffron-pistachio ice cream. Isn’t that just simply the best concoction for ice cream. Well, in my book it is! I can only imagine the creaminess and crunchiness of this beautiful combination of ingredients.
I don’t watch a lot of TV. I am, as you can very well imagine, obsessed with the Food Network, Cooking Channel and any other food related shows. I sometimes yell at Anthony Bourdain but that’s just because he can take it….he’s a tough cookie. The other night, I was watching the food network with one eye while reading my Whole Living Magazine. Something on the T.V. caught my attention; an Indian Ice Cream Store. I had never heard of such a place but I realized right away that one of their best sellers was a saffron-pistachio ice cream. I jumped out of bed and said: “look Matt, it’s like that recipe I have been debating to make from this cookbook! Isn’t that weird?” Matt’s answer: “yes dear, great, sounds good, can’t wait to try it”… You know he tunes me out after a while…whatever, I am making that ice cream.
The question is: can a french-canadian girl living in the mid-west successfully make a classic Indian ice cream?
Recipe found in Better Homes and Gardens: America’s Ethnic Cuisines. Great cookbook, lots of interesting recipes.
4 cups whole milk (I always buy 2%…I didn’t want to go back to the store so that’s what I used)
1/3 cup sugar
Dash of saffron (they suggested powdered saffron, all I could find was the treads)
1/4 cup whipping cream
1 teaspoon vanilla
1/4 teaspoon ground cardamon
1/4 cup chopped unsalted pistachios
In a large sauce pan bring milk just to boiling; reduce heat. Simmer, uncovered, for 40-45 minutes or until reduced to 1 3/4 cups, stirring often.
***note: my milk boiled over 3 times! YES 3 times…I was about to give up, it nearly brought me to tears. (sad but true) So just a word to the wise: stand by your milk. Keep singing the song: “Stand by your man/milk”…it’ll keep your mind busy while you stir and stir!
Stir in sugar; cook for 2-3 minutes or until sugar is dissolved. Remove from heat. Stir in saffron. Pour the milk mixture into a bowl. Let cool; cover and chill for 1 hour.
Stir in cream, vanilla and cardamon. Freeze ice cream mixture in a 1-quart ice cream freezer/maker according to manufacturer’s instructions. Stir in pistachios. Store in freezer.
As you can tell it is not easy to take a picture of ice cream churning in a maker…but you get the idea!
***note: the cookbook also gives an easy variation: Omit step 1 (boiling the milk) and substitute 1 3/4 cup half-and-half or light cream for the whole milk. Stir together ingredients except nuts, and freeze as above. Stir in nuts. Maybe I should have done it that way first but evidently I like to torture myself!
I have to tell you; I love this ice cream. It is creamy but not too rich. The color is beautiful and the texture is just right.
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Peace and Kulfi,
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