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.

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)

Step 1

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

Step 2

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

Step 3

Add nut mixture to cream; fold to blend well.

Step 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

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

Nutritional analysis per 1/2 cup.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 273Calories from Fat 63

% Daily Value *
Total Fat 19g30%

Saturated Fat 9.6g48%
Cholesterol 53mg18%
Sodium 74mg4%
Total Carbohydrate 21g8%

Dietary Fiber 1g4%
Protein 5.9g12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Cardamom-Pistachio Ice Cream