Pistachio and Cardamon Ice Cream (Kulfi)

An impressive dessert to die for, which makes a rich alternative to the usual chocolate puddings! This kulfi recipe uses of aromatic cardamon and sweet pistachio nuts to great effect.

  1. Chop the pistachio nuts finely.
  2. Bruise the cardamom pods. You may do this with a pestle and mortar, a rolling pin, or the flat of a large chef's knife.
  3. Use a heavy based saucepan and heat up together the milk, cream and cardamom slowly bringing to the boil.
  4. Reduce the heat and simmer uncovered, stirring occasionally for about 10 minutes until the sauce is reduced, remove from the heat and add the honey. Cool for 15 minutes.
  5. Strain the mixture through a sieve and discard the cardamom pods, mix in the finely chopped nuts. Divide the mix into 4x180 ml moulds cover with foil and freeze for at least 3 hours or overnight.
  6. Turn the kulfi on to dessert plates, leave to defrost a little before coating with coarse pistachios. Now it's ready to enjoy!
Notes: Why not try adding a little rose syrup or rose essence to make it taste even more exotic? To serve, scatter a few fresh rose petals on top! If experiencing difficulty in removing from the moulds, stand in some luke-warm water briefly to melt the edges of the mould. Don't forget to leave adequate time to stand before serving!
Additional Information:
Number of Portions:
Cooking Time:
<25 Min