Super creamy no-churn kulfi ice cream…
SERVINGS: many…
CALORIES: It is decadent…!
PREP: 10 minutes
COOK: 5 minutes
INGREDIENTS
| 2 cups | heavy cream, divided |
|---|---|
| 1/2 tsp | saffron threads |
| 1 can (14-ounce) | sweetened condensed milk |
| 1 tsp | cardamom powder |
| 1/4 cup + 2 tbsp | raw pistachios |
DIRECTIONS
Day-1
- Into a small saucepan, add 1 cup heavy cream and saffron. Heat over low-medium heat, until it comes to a gentle boil. Remove from heat and cool to room temperature. Transfer cream into a covered container and refrigerate until completely cold (at least 5 hours or up to a day).
Day-2
- Into a large bowl, combine saffron soaked heavy cream and remaining 1 cup heavy cream. Beat with hand held electric beater (on high speed) until thick and softly whipped (when soft peaks begin to form), about 1 1/2 minutes.
- Into the whipped saffron cream, add sweetened condensed milk, cardamom powder and 3 tablespoons chopped pistachios. Whip again for about 30 seconds, until mixed completely.
To make easy Kulfi ice cream
- Transfer mixture into a freezer safe container, sprinkle remaining chopped pistachios on top. Cover and freeze overnight. To serve, scoop kulfi into serving bowls.
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