It doesn’t have the romance of gelato or the homey familiarity of old-fashioned ice cream, and quite often when you order it the server misunderstands and brings coffee. Yet kulfi, or Indian ice cream, has its own charms, including a slightly chewy texture and a sweet, creamy taste. We found an Indian-style recipe that can be assembled in less than five minutes. For a more traditional style, substitute ground toasted saffron threads and rose water for pistachios. You can add mango or passion-fruit pulp. –Ya-Roo Yang
- 1 (14-ounce) can evaporated milk
- 1 cup heavy cream
- 1 (14-ounce) can sweetened condensed milk
- 2 teaspoons ground cardamom
- 1/2 cup ground pistachio nuts
- In a large bowl, stir together evaporated milk, cream, condensed milk, cardamom, and pistachios. Pour into Popsicle molds, stainless-steel kulfi molds, or even mini brioche molds. Freeze overnight.
- Before serving, dip the molds in warm water to make the frozen desserts easier to remove. Garnish with more crushed pistachios.
Beverage pairing: Fèlsina Berardenga Vin Santo Chianti Classico, Italy. Vin Santo, a classic style from Italy in which grapes are dried out to concentrate the sugars, is wonderful with dairy products as it can physically handle the intensity of the creaminess yet also preserves amazing acidity to cut through it. This Vin Santo will bring flavors of apricot, pineapple, and spice to the simple lushness of the Kulfi.