This time of the year I start making variety of Icecreams and so I already made my all time favorite Now again I made this Pistachio IceCream/Kulfi and may be ina day or two I will make
Here's a new recipe again and this time something we all love to have,specially during summer time...Ice Cream/Kulfi! yes it's Pistachio IceCream/Kulfi 😊
Coffee Icecream and it got over in just 2 days!
Mango IceCream.
Recipes of the two icreams are already shared by me.Please check them.
I made this Pista Icecream/Kulfi and it turned out so soft,no-crystal forming and yummy!
I am naming it Kulfi cum IceCream as I really don't think I need to make something different to separate this recipes. It's a 2-in-1 combo!
The kulfi and IceCream would be differentiated by just addition of Cardamom Powder. In kulfi we use Cardamom and for IceCream's we don't.
So if you like Cardamom add it or skip it.
Another interesting ingredient here is fresh and crunchy Pistachios to be used. I used very crisp,fresh and roasted pistachios,shelled and hulled. I am not much sure if the pistachios are not fresh then how would the taste vary.
Even when you eat the fresh pistachios and slightly couple of week's old one's then there is difference in flavor you can feel.
Using Pistachio Essence/Extract really enhances the taste and brings out flavors in the icecream. If you don't find this then still no worries,You can add vanilla essence or just skip the essence part but then add the cardamom powder.
Here I had put half quantity in Kulfi Molds and remaining in a icecream container just to see how well both the versions of the same recipe work.
Kulfi was sliding smoothly from the mold and IceCeam could be scooped out so easily.
When you serve try to top them with some chopped Pistachios for the additional flavor.
- 2 Cup,Whole Milk/Full Fat Milk
- 1 Tin,400 Gms,Sweetened Condensed Milk
- 1/3rd Cup,Pistachios,Shelled,hulled,roasted
- 1 Cup + 1/4th Cup,Heavy Whipping Cream / Amul Cream
- 1 Tablespoon,Pistachio Essence/Extract
- A pinch,Green Food Color(optional)
- 1 Teaspoon,Cardamom Powder
- 1/4th Cup Chopped Pistachios for Garnish
- Kulfi Mold / Icecream Container (Freezer Safe)
- In a large saucepan,add the milk and condensed milk and let it cook on medium flame.
- Keep an eye on the boiling milk as it might spill or burn.
- Keep stirring it at regular intervals.
- In a mixer grinder,add the 1/3rd cup Pistachios and 1/4th Cup cream and grind to thick and coarse paste.
- Add this to the boiling milk mixture.
- Cook milk for 10 minutes.
- Mix well once the pistachio paste is mixed.
- Switch off the gas/stove.
- The mixture must have reduced slightly.
- We don't need to reduce this much.
- Just boiling the mixture for 10 mins would do the work.
- Now add the cream,food color and cardamom powder.
- Once its cooled well,pour in kulfi molds or Icecream tin and refrigerate for 8 hours before serving.
- For kulfi,when the kulfi had slightly solidified in about 1 hour or slightly more, then place the popsicle/kulfi stick.
- To remove from the molds,hold the mold under running tap water or dip it in a bowl of water filled halfway.
