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.
How to Make It
Step 1
1
In a blender, combine evaporated milk, condensed milk, pistachios, and cardamom; whirl until nuts are finely ground.
Step 2
2
In a large bowl with a mixer at high speed, whip cream until it holds distinct peaks.
Step 3
3
Add nut mixture to cream; fold to blend well.
Step 4
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.
Step 5
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.
Step 6
6
Nutritional analysis per 1/2 cup.
Ingredients
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)
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