Indian · Dessert
Saffron Pistachio Ice Cream
A no-churn saffron and pistachio ice cream built on strained Greek yogurt instead of a heavy custard base, lightly sweetened with condensed milk and lifted with whipped cream folded in for a soft, scoopable set. Saffron milk and cardamom give it the warm, floral signature of classic Indian kulfi-style ice creams, while the yogurt keeps it considerably lighter than a traditional cream-and-egg churn.
$1
15 minsPrep
0 minsCook
375 minsTotal
EasyLevel
Nutrition per serving
300Calories
11gProtein
21gFat
17.8gCarbs
15.5gSugar
1.2gFiber
64mgSodium
46mgChol
10.8gSat Fat
317mgPotassium
175mgCalcium
0.5mgIron
0.5mcgVitamin B12
1.1mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Moscato d'Asti
local
Masala Chai
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Warm the 15g whole milk gently and crumble in a small pinch of saffron threads; set aside to bloom and turn golden, about 10 minutes.
2
Strain the greek yogurt through a fine sieve for 20 minutes if very wet, then tip into a mixing bowl with the condensed milk, ground cardamom and bloomed saffron milk; whisk until smooth and evenly coloured.
3
In a separate chilled bowl, whip the heavy cream with a hand mixer to soft peaks, about 2 minutes.
4
Fold the whipped cream gently into the yogurt mixture in two additions, keeping as much air in as possible.
5
Fold through 14g of the chopped pistachios, then spoon the mixture into a small freezer-safe tub, smoothing the top.
6
Cover with a lid or cling film pressed onto the surface and freeze for at least 6 hours or until firm.
7
Scoop into bowls and scatter the reserved 6g chopped pistachios over the top just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 5.3 oz150g strained, full fat greek yogurt
- 1.4 oz40g condensed milk
- 1.6 oz45g whipped to soft peaks heavy cream
- 0 oz0g saffron
- 0 oz1g ground cardamom
- 0.5 oz14g roughly chopped, divided pistachio
- 0.5 oz15g warmed, for blooming saffron whole milk
- 0.2 oz6g chopped, for topping pistachio
