for 4 pieces

Cardamom

5	cardamom pod, crushed
3 tbsp	water, boiling

Ice cream mixture

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

Kulfi

4	wooden stick or coffee spoons

How it's done

Cardamom

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.

Kulfi

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.

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