saffron, rose & pistachio kulfi

Creamy and enriching, this no-churn Indian ice cream is a perfectly simple treat for a hot summers day. The complementing blend of rose petals, rose extract and saffron, together with the pistachios and green cardamom beautifully combine to leave an everlasting flavour of floral freshness.

Ingredients:

1 litre full-fat milk

1 tin Sweetened Condensed Milk

6 Cardamom Pods, lightly crushed in a pestle and mortar (unpeeled)

3 tbsp Pistachios, ground

1 tbsp Pistachios, roughly chopped (for garnishing)

Small pinch of Saffron (plus a few extra strands for garnishing, optional)

Drop of Rosewater* (to taste)

Small handful of dried Rose Petals (for garnishing, optional)

Method:

1 - Take a tbsp of the full-fat milk, place in a microwaveable bowl and warm slightly

2 - Lightly roast the saffron in a small skillet/cast-iron pan, then place into the bowl with the milk allowing it to infuse with the milk

3 - In a heavy-based sauce pan pour in the remainder of the full-fat milk and bring to the boil

4 - Return to a simmer then stir continuously until the consistency thickens

5 - Once it thickens, continually stir and add the condensed milk, the saffron infused tbsp of milk, the ground cardamom and ground pistachios, and drop of rosewater, if using

6 - Keep stirring until well combined, then take off the heat and allow to completely cool

7 - Remove the whole cardamom pods with a slotted spoon or tea strainer

8 - Pour contents into Kulfi moulds if you have them, or an ice-cream safe container and allow to freeze overnight

9 - To serve, allow to soften slightly when taken our of freezer

10 - If using a container, scoop the desired amounts into bowls and garnish with the chopped pistachios, dried rose petals and additional saffron threads, if using

*Note: Rosewater is a beautifully fragrant ingredient, but can be overpowering for some - if you’re familiar with it and love the taste, then add 2/3 drops, otherwise be safe and add just one.