Kulfi or Indian ice cream is a sought-after dessert, this recipe uses mainly three ingredients – evaporated milk, heavy cream, and sugar. Check out how to make kesar pista Kulfi without condensed milk in an ice cream maker.
Mix the sugar, pinch of salt, and evaporated milk with the whisk attachment of a hand blender (on low speed) until the sugar dissolves.
Add the heavy cream and cardamom and mix it. Do not whisk at this stage
Add the saffron strands and refrigerate the mixture for atleast 2 hours.
Mix the ingredients well and the mixture will have a golden color from the saffron.
Pour the ingredients into the ice cream machine bowl.
Start the ice cream machine for 35 mins, preferably on the gelato setting.
Add in the pistachios at about 25 mins or as per manufacturer instructions for add-ins.
Kulfi is ready and is of soft-serve consistency. It can be stored in an air-tight container or kulfi molds for a firmer consistency. Freeze the kulfi in a container at -5°F for 6-8 hrs.