This recipe is for Kulfi- a cardamom and saffron infused ice cream from India.
The traditional method is very different and time consuming. However, this simplified version has been around for many years ensuring the widespread enjoyment of Kulfi. Everyone who has eaten this is pleasantly surprised by it’s flavors. Best of all, no ice cream maker required.
1 14oz can sweetened condensed milk
1 12oz can evaporated milk
1 16oz container of a whipped cream topping (Cool Whip or Truwhip)
½ teaspoon of ground cardamom (I used Penzey’s cardamom. You can get cardamom in the spice section of any grocery store if you don’t have a Penzeys nearby.)
A tiny pinch of saffron (I used Kashmir saffron from Penzey’s one but Spanish is fine too. Trader Joes also has saffron.)
Optional- finely chopped pistachios for garnish (I didn’t have any so didn’t add).
Mix everything together in a large bowl with a whisk.
The saffron threads will need to be crumbled with your fingers before adding.
Pour into individual serving cups (mine are paper baking cups from Sur La Table).
If you want you can garnish with finely chopped pistachios before freezing. Cover the cups with saran wrap and freeze overnight.
Sometimes the saffron ends up on the bottom of the mixing bowl so be careful to get it all out when pouring into serving cups (especially since it is so expensive).