In honor of National Ice Cream Month (July) we’re featuring Kiran Verma (of Kiran’s) and all of her culinary wizardry while she demonstrates how to make pistachio kulfi. Kulfi is, essentially, a thicker, creamer version of our common ice cream, and the added cardamom, saffron and pistachios make it a rich, cooling treat — perfect for summertime. Check out the step-by-step process in the quick video below, so that you can make it yourself at home without breaking a sweat.

PISTACHIO KULFI

– 2 quarts half-and-half
– 8 green cardamom pods, ground
– 1 pint of heavy cream
– 12 oz. of granulated sugar
– pinch of saffron
– 2 large egg yolks
– 4 oz. pistachio nuts ground

METHOD: Pour half-and-half into a heavy-bottomed pan and bring to a boil. Add ground cardamom. Boil on low to medium heat for about 20 minutes. Keep stirring (so the mixture does not scorch) until half-and-half is reduced by half. Add heavy cream and bring to a boil.

Add sugar and saffron and continue to boil for 5 minutes. Temper in egg yolks (pour a little of the hot liquid into the beaten eggs yolks — don’t let them scramble! — and then return mixture to the pan) stirring continuously. Add ground pistachio nuts. Let cool to room temperature.

Pour mixture into an ice cream maker and follow manufacturer’s instructions. Mixture should have a custard-like consistency. If you do not have an ice cream maker, put mixture into popsicle molds or ice tray. For easy removal, take popsicle molds or ice tray from freezer five minutes prior to serving. Garnish with fresh ground pistachios and fresh berries. Serve immediately. Yield: 6 to 8 servings.   

Note: Technique and recipe differs slightly in video.