Pistachio Kulfi Cream (tall) Recipe

1. Toast and grind

Lightly toast 1 cup shelled pistachios in a dry skillet over medium heat for 3–4 minutes until aromatic (do not brown). Let cool slightly. Reserve 2 tablespoons chopped pistachios for garnish. In a food processor or blender, pulse the remaining toasted pistachios until a coarse paste forms. If using pistachio paste, add it to blender. Add 1–2 tablespoons of the warm milk base later while grinding if needed to create a smooth, spreadable paste.

2. Combine 4 cups whole milk and 1 cup heavy cream in a heavy-bottomed saucepan. Add crushed cardamom pods and 1/4 tsp salt. Warm the mixture over medium heat, stirring occasionally, until it comes to a gentle simmer (do not boil).

3. Stir in 1/2 cup granulated sugar and 1 cup sweetened condensed milk. Continue to simmer gently, stirring to dissolve sugar, for 6–8 minutes to allow flavors to meld and the liquid to reduce slightly.

4. In a small bowl, whisk 1.5 tablespoons cornstarch into 1/4 cup cold milk to make a smooth slurry with no lumps.

5. Temper the slurry: take 2–3 tablespoons of the hot milk mixture and whisk into the cornstarch slurry to warm it, then pour the mixture back into the saucepan while stirring constantly. Cook over low heat for 2–3 minutes until the mixture slightly thickens and coats the back of a spoon. Remove and discard the cardamom pods.

6. Remove the saucepan from heat. Stir in the ground pistachio paste (and optional 2 tbs pistachio paste if using) until fully incorporated. If the pistachio mixture is still gritty, run the combined mixture through a fine-mesh sieve or quickly blitz with an immersion blender to smooth the texture.

7. Stir in 1 teaspoon rose water (add less if you prefer) and check sweetness; adjust with up to 1–2 tablespoons additional sugar if desired. Let the mixture cool to room temperature (about 30–40 minutes).

8. Strain the cooled kulfi base through a fine sieve into a pouring container to remove any solids for an extra-smooth texture.

9. Pour the strained mixture into tall kulfi molds or into a tall freezer-safe container (for 'Tall' presentation). If using molds, sprinkle reserved chopped pistachios and a few saffron threads on top of each mold. Tap lightly to settle.

10. Cover with lids or plastic wrap and freeze for at least 8–10 hours, preferably overnight, until fully set and firm.

11. To unmold, run the molds briefly under warm water for 5–10 seconds and gently pull on the stick. If using a container, scoop or dip out portions with a hot spoon. Garnish with the remaining chopped pistachios and a few saffron threads before serving. Serve immediately.