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Kulfi Ice Cream


This authentic Indian dessert is an exotic and sumptuous treat. Creamy, with hints of spice, it is sure to please any sophisticated palate.





Soak pistachios in water enough to cover for 2 hours. Drain. Add to blender along with the 5 oz evaporated milk, sugar, salt, saffron, and cardamom. Blend for a couple of seconds – not longer (you do not want froth), add rest of evaporated milk and blend on low for another 2 seconds. Slowly add heavy cream. Blend for another second and place in kulfi containers. Place in freezer overnight. Enjoy!

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