This Kulfi Pistachio Cardamom Ice Cream is a luxurious frozen dessert inspired by the classic Indian kulfi. It delivers an ultra-creamy texture with the warmth of cardamom, the richness of roasted pistachios, and a gentle touch of vanilla, creating a refined yet comforting flavor in every spoonful.
Why You’ll Love This Recipe
You’ll love this recipe because it blends tradition with indulgence. The custard-style base creates a dense, silky texture similar to kulfi, while pistachios add natural richness and subtle crunch. Cardamom brings an aromatic depth that feels exotic yet familiar, making this ice cream perfect for special occasions or everyday enjoyment.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 cups heavy cream
1 1/2 cups whole milk
3/4 cup cane sugar
1/4 cup skim milk powder
5 large egg yolks
3/4 cup unsalted pistachio nuts, finely chopped
1 teaspoon ground cardamom
1 teaspoon natural pistachio flavor
1 teaspoon pure vanilla extract
1/8 teaspoon fine sea salt
Directions
In a medium saucepan, combine the whole milk, heavy cream, skim milk powder, and half of the sugar. Heat over medium heat, stirring occasionally, until the mixture is steaming but not boiling.
In a bowl, whisk the egg yolks with the remaining sugar until pale and slightly thickened.
Slowly pour about 1 cup of the hot milk mixture into the yolks while whisking constantly to temper them.
Return the tempered yolk mixture to the saucepan and cook over low heat, stirring continuously, until the custard thickens enough to coat the back of a spoon.
Remove from heat and stir in the salt, cardamom, vanilla extract, and pistachio flavor.
Strain the custard into a clean bowl, then fold in the chopped pistachios.
Cover and chill the mixture in the refrigerator for at least 4 hours or until fully cold.
Churn the chilled base in an ice cream maker according to the manufacturer’s instructions, about 2 to 3 minutes for a soft-set texture.
Transfer to a freezer-safe container and freeze for 3 to 4 hours until firm.
Servings and timing
Servings: 8
Prep time: 20 minutes
Cooking time: 15 minutes
Chilling time: 4 hours
Churning time: 2–3 minutes
Freezing time: 3–4 hours
Variations
Add a pinch of saffron soaked in warm milk for an extra layer of traditional flavor.
Replace half of the pistachios with almonds for a nutty blend.
Increase cardamom slightly for a more pronounced spice profile.
Storage/Reheating
Store the ice cream in an airtight container in the freezer for up to 2 weeks. For best texture, let it sit at room temperature for 5 minutes before scooping. This dessert does not require reheating.
FAQs
Can I make this without an ice cream maker?
Yes, freeze the base in a shallow container and stir vigorously every 30 minutes for about 3 hours to break up ice crystals.
Is this recipe similar to traditional kulfi?
It is inspired by kulfi, offering a dense and creamy texture with classic spices, while still being churned like ice cream.
Can I use pre-ground pistachios?
Freshly chopped pistachios are recommended for better flavor and texture, but pre-ground can be used if unsweetened.
Is cardamom essential?
Cardamom defines the flavor, but you may reduce the amount if you prefer a milder taste.
Can I reduce the sugar?
You can reduce the sugar slightly, but it may affect both sweetness and texture.
Why use skim milk powder?
Skim milk powder enhances creaminess and gives the ice cream a richer mouthfeel.
How do I know the custard is ready?
It should coat the back of a spoon and hold a clear line when you run your finger through it.
Can I use salted pistachios?
Unsalted pistachios are best to control the overall salt level.
Is this ice cream egg-heavy?
The egg yolks create a smooth custard base without overpowering the flavor.
Can I serve this as kulfi-style slices?
Yes, freeze the churned ice cream in molds and unmold for a kulfi-style presentation.
Conclusion
Kulfi Pistachio Cardamom Ice Cream is a celebration of creamy texture and fragrant spice. With its rich pistachio base and warming cardamom notes, this dessert offers a refined twist on a beloved classic, perfect for anyone seeking something truly special in their freezer.
This Kulfi Pistachio Cardamom Ice Cream combines the rich, dense texture of traditional Indian kulfi with a smooth custard base. Infused with cardamom and studded with chopped pistachios, it delivers a luxurious and aromatic dessert with deep flavor and satisfying creaminess.
Author:Sophia
Prep Time:20 minutes
Cook Time:15 minutes
Total Time:7 hours (including chilling and freezing)
Yield:8 servings
Category:Dessert
Method:Churned Ice Cream
Cuisine:Indian
Diet:Vegetarian
Ingredients
2 cups heavy cream
1 1/2 cups whole milk
3/4 cup cane sugar, divided
1/4 cup skim milk powder
5 large egg yolks
3/4 cup unsalted pistachio nuts, finely chopped
1 teaspoon ground cardamom
1 teaspoon natural pistachio flavor
1 teaspoon pure vanilla extract
1/8 teaspoon fine sea salt
Instructions
In a saucepan, combine whole milk, heavy cream, skim milk powder, and half the sugar. Heat over medium until steaming, not boiling.
In a separate bowl, whisk egg yolks with the remaining sugar until pale and thickened.
Temper the yolks by slowly whisking in 1 cup of the hot milk mixture.
Return the yolk mixture to the saucepan. Cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon.
Remove from heat. Stir in salt, cardamom, pistachio flavor, and vanilla extract.
Strain the custard into a clean bowl to remove any solids. Fold in chopped pistachios.
Cover and refrigerate for at least 4 hours, or until fully chilled.
Churn the mixture in an ice cream maker according to manufacturer’s instructions, about 2–3 minutes until soft set.
Transfer to a container and freeze for 3–4 hours until firm.
Notes
For a saffron variation, soak a pinch of saffron in warm milk and add with the cardamom.
Substitute half the pistachios with chopped almonds for added depth.
Let ice cream sit for 5 minutes at room temperature before scooping for best texture.
To serve kulfi-style, freeze in molds and unmold before serving.
