Make Hetal Vasavada’s mango kesar pista kulfi ice cream

Name: Make Hetal Vasavada’s mango kesar pista kulfi ice cream
Prep time: 10 min
Total time: 20 min
Yield: Serves 5
Ingredients: 15 ml whole milk1 tsp saffron300ml heavy whipping cream160ml sweetened condensed milk120ml mango purée¼ tsp salt41g shelled pistachios

This simple no-churn ice cream recipe from the Milk and Cardomom cookbook is a quick and easy way to cool off in the warmer months

Mango kesar pista kulfi ice cream

Hetal Vasavada

Published: Wednesday 31st July 2019

Dessert

Serves 5

Preparation time 10 minutes

Cooking time 10 minutes

Kesar pista ice cream was the only reason I ever agreed to go on long trips to Patel Brothers Indian grocery store in Edison, NJ, growing up. I hated going Indian grocery shopping with my parents; it took forever, and I just wanted to spend my weekends playing with my cousins. To get us out of their hair, my parents would buy my sister and I kesar pista (saffron and pistachio) kulfis to enjoy in the parking lot while we waited for them.

In this recipe, I added kesar mango purée, which you can buy at the Indian grocery store. If you don’t have one nearby, you can blend up an Alphonso mango.

Ingredients

15 ml whole milk
1 tsp saffron
300ml heavy whipping cream
160ml sweetened condensed milk
120ml mango purée
¼ tsp salt
41g shelled pistachios

Method

Warm the milk in a small saucepan or a microwave until it is lukewarm, about 10 seconds.
Add the saffron, stir and set aside. In a large mixing bowl, add the heavy whipping cream and whisk on high for 3 to 4 minutes until it forms soft peaks.
Add the sweetened condensed milk, mango purée, saffron milk and salt, and whisk on high for 5 minutes.
Coarsely chop the pistachios and fold into the ice cream mixture. Pour the mixture (which should yield 946ml) into a container, cover and freeze overnight before serving.

From 'Milk & Cardamom' by Hetal Vasavada; photography by Hetal Vasavada. Published by Page Street Publishing Co.