Pistachio Kulfi Ice Cream

Pistachio Ice creamKul­fi is a milk-based ice cream which comes from South Asia. I’ve had it at many Indi­an restau­rants and was intrigued to try it at home.  Nor­mal­ly Kul­fi is made with 100%  milk and takes hours to reduce, I have a short­cut by using a mix­ture of evap­o­rat­ed milk and milk.  Although choco­late ice cream is my favorite, this ice cream is a close sec­ond.  Kul­fi is just as deli­cious as reg­u­lar ice cream but has the added ben­e­fit of being nat­u­ral­ly low­er in calo­ries and fat since it’s made with milk, not cream and eggs.


You will need an ice-cream mak­er for this recipe.



1 can non-fat evap­o­rat­ed milk

2 cups 2% milk

1 cup sug­ar

14 cup pis­ta­chio pow­der ( you can grind pis­ta­chios in a cof­fee grinder)

14 cup pis­ta­chio, rough­ly chopped

pinch of car­damom



1.  Heat milk, evap­o­rat­ed milk and car­damom in a heavy-bot­tomed medi­um sized pan.  Bring to a boil, then reduce heat to sim­mer until reduced by two thirds. Stir con­tin­u­ous­ly to pre­vent milk from stick­ing to sides and bot­tom of pan.

2.  Remove from heat and add sug­ar and pis­ta­chios.

3. Return to heat and sim­mer until sug­ar is dis­solved.

4.  Place mix­ture in the refrig­er­a­tor until cooled.

5.  Once cooled, fol­low direc­tions of ice cream mak­er.





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