Pistachio Kulfi Cream (tall) Recipe

Prepare thickening slurry

In a small bowl, whisk the cornstarch with 1 tablespoon of the whole milk until fully dissolved and lump-free. Set aside.

Place a medium heavy-bottomed saucepan over medium heat. Add the oat cream, the remaining whole milk, granulated sugar, sweetened condensed milk, vanilla (seeds or extract) and a pinch of salt. Stir gently to combine.

Warm the mixture, stirring frequently, until it is steaming and small bubbles appear at the edges — do not boil. This should take about 5–7 minutes.

Give the cornstarch slurry another quick whisk, then slowly drizzle it into the warm cream mixture while whisking continuously to avoid lumps.

Continue to cook over medium-low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 3–5 minutes). Remove from heat.

Whisk in the pistachio butter until fully incorporated and the custard is smooth and glossy. If the pistachio butter is very stiff, warm it briefly in the microwave (5–10 seconds) or in a small warm bowl to loosen.

Fold in the finely ground roasted pistachios for texture, then stir in the rose water and optional green food coloring to achieve the delicate green hue. Taste and adjust sweetness or salt if needed. Allow the custard to cool to room temperature (about 20–30 minutes), stirring occasionally to prevent a skin from forming.

Once the kulfi custard has cooled to lukewarm or room temperature, stir in the Stranger & Sons Third Eye Gin (1 tablespoon). Mix thoroughly so the gin is evenly distributed. Note: adding alcohol before freezing slightly reduces freezing hardness and adds aroma; use as directed.

Pour the mixture into tall molds or serving glasses, leaving about 1 cm of headspace. If using molds with sticks, insert them now. Sprinkle a teaspoon of the chopped pistachio praline or chopped candied pistachios into each mold or over the surface for a crunchy layer.

Cover molds or glasses tightly with plastic wrap or lids and transfer to the freezer. Freeze until firm, at least 6–8 hours, ideally overnight. Because of the oat cream and alcohol, the kulfi will remain scoopable but firm.

To unmold, run a warm damp towel around the outside of the molds or briefly dip the mold bottoms in warm water for 10–15 seconds to loosen. If serving in glasses, spoon the kulfi gently rather than unmolding.

Place the kulfi on a chilled tall serving glass (if unmolded) or serve directly in the chilled glass. Sprinkle the remaining chopped pistachio praline over the top, add 1–2 toasted pistachio halves, and garnish with a few edible rose petals if using.

If desired, lightly brush the top with an extra 1/2 teaspoon of gin (optional) right before serving to boost aroma. Serve immediately.