Kulfi is a kind of churnless ice cream, but it’s not trouble-free. You have to keep removing it from the freezer as it hardens, to stir out the ice crystals. Budget plenty of time if you are making this dish.
3cardamom pods, slightly crushed
Pinch of saffron threads
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) can evaporated milk
1tablespoon chopped almonds
2tablespoons chopped unsalted pistachios
Bring the milk and cream to a boil in a heavy saucepan. Add the cardamom pods and saffron. Lower the heat to a simmer and continue to cook until the mixture is reduced by half.
Remove the cardamom pods and stir in the condensed milk and evaporated milk. Add the almonds and three-quarters of the pistachios. Pour into a deep freezer-proof bowl and let cool.
Once cool, place in the freezer. Remove every hour and stir to dissolve ice crystals until the kulfi is firm, about 4 hours.
Serve in ice cream dishes, sprinkled with remaining pistachio nuts.