Pista Kulfi (Pistachio Ice Cream) is a traditional Indian recipe for a classic ice cream made with sweetened milk that's flavoured with ground almonds, ground pistachio nuts and cardamom. The full recipe is presented here and I hope you enjoy this classic Indian version of: Pistachio Ice Cream (Pista Kulfi).
Place the milk in a medium pan over high heat. Bring to a boil, stirring constantly to prevent a skin from forming. Lower the heat and continue to boil gently for about 50 minutes, or until the milk has reduced to about 400ml. Stir all the time to prevent the milk from burning.
When the milk has reduced sufficiently stir in the sugar, pistachio nuts and almonds along with the ground cardamom. Take off the heat and set aside to stand until completely cool.
Divide the mixture evenly between five small (about 100ml) flan moulds or muffin tins. Cover tightly with foil or clingfilm (plastic wrap) then place in the freezer for at least four hours.
To serve, dip the moulds briefly in hot water to release the kulfi. Turn out onto individual serving plates, garnish with a few sliced pistachios (optional) and serve.
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