Pistachio Kulfi Recipe

Prepare pistachio paste

Blanch pistachios in boiling water for 1 minute, drain, and slip off skins. Pat dry. Pulse blanched pistachios in a food processor with 1 tablespoon of the heavy cream until a smooth paste forms, scraping sides as needed (about 1–2 minutes). Set aside.

Crush cardamom

Lightly crush cardamom pods with the flat side of a knife to expose seeds. Remove seeds and grind seeds to a fine powder using a mortar and pestle or spice grinder.

In a heavy-bottomed saucepan combine whole milk and remaining heavy cream. Bring to a gentle simmer over medium-low heat, stirring occasionally to prevent scorching. Reduce heat to low and simmer, stirring often, for 20–25 minutes to slightly thicken and concentrate the milk (do not boil vigorously).

Add granulated sugar and the ground cardamom to the milk mixture and stir until dissolved. Continue to simmer 3–5 minutes.

Whisk in the pistachio paste, sweetened condensed milk, rose water, and sea salt. Simmer 2–3 minutes, stirring to combine into a smooth, slightly thickened mixture. Taste and adjust salt or rose water (add a drop more rose water if desired).

Cool the mixture to room temperature, then chill in the refrigerator until fully cold (at least 2 hours, preferably overnight). This helps flavors meld and improves texture.

Once chilled, strain the kulfi base through a fine-mesh sieve to remove any coarse bits for an ultra-smooth texture. Pour into kulfi molds or small metal/freezer-safe molds, leaving a small headspace. Freeze until firm, at least 6 hours or overnight.

Line a baking sheet with a silpat or parchment paper and lightly butter the surface.

In a medium heavy saucepan, combine granulated sugar, corn syrup, and water. Heat over medium heat without stirring until the sugar dissolves and the mixture comes to a boil. If needed, swirl the pan gently to help dissolve sugar.

Continue cooking the sugar syrup, watching color carefully, until it reaches a deep amber (about 300–320°F / 150–160°C if using a candy thermometer). This typically takes 8–10 minutes. Remove from heat immediately.

Quickly stir in butter, sliced almonds, baking soda, and sea salt. The baking soda will foam the mixture slightly and create a more brittle texture. Stir until almonds are well coated.

Pour the mixture onto the prepared sheet and spread into an even thin layer using a spatula (work quickly before it sets). Allow to cool completely, then break into small shards or crush roughly. Reserve pieces for garnish and texture in plating.

Place brioche cubes in a food processor and pulse briefly to create coarse crumbs — you want small pieces, not powder (about 6–8 short pulses). Alternatively, finely chop by hand.

In a chilled mixing bowl, whip cold heavy cream with powdered sugar, vanilla, and salt to soft peaks. Remove about 2 tablespoons of whipped cream and fold into the brioche crumbs to moisten them — you are creating a light brioche chantilly (bread-infused whipped cream). The texture should be airy with tender flecks of brioche.

Transfer brioche chantilly to a piping bag fitted with a plain round tip or keep chilled until ready to plate.

Make spruce oil: Blanch spruce tips in boiling water for 10–15 seconds, then shock in ice water to preserve color. Pat dry thoroughly. In a small jar combine neutral oil and spruce tips plus lemon zest and salt. Let infuse at room temperature for 1 hour, then blend with an immersion blender until bright green. Strain through a fine sieve lined with cheesecloth, pressing to extract oil. Chill until ready to use. (Can be prepared a day ahead.)

To unmold kulfi: Dip molds briefly in warm water (2–3 seconds) to loosen, then gently pull out kulfi. If using individual portions, place on chilled plate to keep cold.

Plate: Place a dollop or quenelle of brioche chantilly on each plate. Set a kulfi next to it. Sprinkle crushed almond brittle shards around and a few on top of the chantilly for crunch. Drizzle 1–2 teaspoons of spruce oil around the plate and a few drops over the kulfi for an aromatic finish. Scatter chopped pistachios for color and texture.

Optional final touches: Grind a tiny pinch of cardamom over the plated dish or add a light sprinkle of flaky sea salt (to taste) to contrast sweetness. Serve immediately so the kulfi remains firm.