Homemade Nepali-style ice cream with pistachio.

In a large saucepan, combine the whole milk and heavy cream. Heat over medium heat until it begins to simmer, stirring occasionally to prevent burning.

Prepare the Milk Base

Once the milk mixture has simmered, add the sugar, cardamom powder, and a pinch of salt. Stir until the sugar is completely dissolved.

Add Sugar and Flavorings

Add the finely chopped pistachios to the milk mixture and stir well. Remove from heat and let it cool slightly.

Incorporate Pistachios

Once the mixture has cooled to room temperature, stir in the rose water.

Add Rose Water

Pour the mixture into kulfi molds or small cups. Cover with plastic wrap or lids and place in the freezer for at least 6 hours, or until fully frozen.

Freeze the Mixture

To serve, remove the kulfi from the molds by running warm water over the outside briefly. Enjoy your homemade Nepali-style pistachio kulfi!

kulfi

Recipe information

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