Kulfi ice cream with pistachios

Kulfi ice cream with pistachios

Total: 4 hr 45 Min. | Active: 45 Min.
vegetarian, gluten-free
Nutritional value / piece: 475 kcal
, Fat: 32 g
, Carbohydrate: 36 g
, Protein: 10 g


4 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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5 cardamom pods, crushed
3 tbsp water, boiling

Ice cream mixture

80 g unsalted, shelled pistachios
250 g sweetened condensed milk
2 pinches salt
1 organic orange, use only a little grated zest
200 g crème fraîche


4 wooden sticks or coffee spoons
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4 glasses, each approx. 125 ml, rinsed with cold water

How it's done

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Place the cardamom pods in a bowl, pour the water over the top and leave to soak for approx. 15 mins. Remove the cardamom.

Ice cream mixture

Dry-roast the pistachios in a frying pan for approx. 3 mins., finely chop half of the nuts and coarsely chop the rest. Puree the condensed milk with the cardamom water and finely chopped pistachios. Stir in the salt, the orange zest and crème fraîche. Cover and freeze the mixture for approx. 1 hr.


Stir the ice cream mixture, transfer to the prepared glasses, cover and freeze for approx. 3 hrs.

To serve

Carefully loosen the kulfi from the edge of the glass using the tip of a knife, briefly dip in lukewarm water, remove with the help of a wooden stick. Sprinkle with the coarsely chopped pistachios, enjoy immediately.

Good to know
Prepare: Prepare the kulfi approx. 2 weeks in advance, cover and keep in the freezer.

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