Usuba
Kulfi with Cream and Saffron
Traditional Indian ice cream with a delicate texture, infused with the aroma of saffron and cardamom. Made with a base of cream and condensed milk, garnished with chopped pistachios. Perfect for hot weather.
- Prep
- 360 min
- Cooking
- 180 min
- Total
- 540 min
- Standard serving
- 160.8 g
Ingredients
Total 6
Instructions
- 1
Step 1
Prepare all ingredients.
- 2
Step 2
In a saucepan, mix half of the cream with saffron and heat until it comes to a gentle boil. Remove from heat and cool to room temperature.
- 3
Step 3
Pour the saffron cream into an airtight container and refrigerate for 1 hour.
- 4
Step 4
Finely chop the pistachios with a knife.
- 5
Step 5
Pour the cooled saffron cream and remaining cream into a mixer bowl and whip.
- 6
Step 6
Add condensed milk, ground cardamom, rose water, and 3 tablespoons of chopped pistachios. Mix well.
- 7
Step 7
Pour the mixture into small clay pots or silicone molds.
- 8
Step 8
Insert popsicle sticks into silicone molds. Place in the freezer. During the first two hours, stir the mixture every 30 minutes so it thickens and freezes evenly.
- 9
Step 9
Sprinkle the ice cream with the remaining pistachios and place it in the freezer for another 4 hours or until completely frozen.
- 10
Step 10
Serve the finished ice cream chilled.
Cooked it?Did you cook this recipe?
Rate itRate the result
Your rating will be saved after sign-in
