Indian Ice Cream With Pistachios Pista Kulfi Recipes

PISTACHIO ICE CREAM | PISTA ICE CREAM

Steps:

• If you do not have a ice cream maker, please follow this ice cream recipe without maker. Return back to the next section in this recipe
• Chop pistachios finely and set aside some for garnishing.
• Freeze the icecream maker bowl as per the manufacturers instructions, usually for 24 hours or so.
• Whisk together milk, vanilla and sugar to dissolve the sugar completely. Pour cream and mix well. This has to be very cold otherwise chill this well for 12 hours in the refrigerator.
• Start the machine and pour the mixture slowly into the churner. Churn for 15 to 20 mins, until thick. The timings may vary depending on the temperature and your ice cream machine.
• If using a kitchenaid ice cream attachment it makes a click noise when the ice cream is thick and perfectly done. You are going to stop at this stage. It is soft set & is eatable.

PISTA KULFI

Steps:

• Remove the crust from all sides of the bread and cut the bread in small pieces.
• Blend bread pieces, cornstarch, and a 1/2 cup of milk, making smooth paste and set aside.
• Boil remaining milk (3.5 cups) in nonstick frying pan on medium high heat. Stir milk as needed to keep milk from burning on the bottom of the frying pan. Stir the sides of the pan to avoid scalding.
• After milk comes to boil, let the milk boil for another 12 minutes. The goal is to boil the milk from 3 1/2 cups to 2 1/2 cups.
• Add the bread mixture to the milk in frying the pan and cook for another 4 minutes, reducing the heat to medium. Bread and cornstarch are added to reduce the water crystallizing in kulfi during freezing.
• Next add sugar and pistachios and cook for 2 more minutes. Turn off the heat and add cardamom powder.
• Cool the milk to room temperature and pour into a bowl,
• Take cellophane wrap and place it right over the milk covering it completely. Note: It is important that the cellophane wrap touches the milk.
• Put it in freezer. It will take about 7 hours for the kulfi to be ready to serve.

KESAR PISTA KULFI IN ICE CREAM MAKER

Steps:

• Mix the sugar, pinch of salt and evaporated milk with the whisk attachment of hand blender (on low speed) until 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 container.
• 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 moulds for a firmer consistency. Freeze the kulfi in container at -5 deg F for 6-8 hrs.

PISTA KESAR KULFI (PISTACHIO AND SAFFRON KULFI)

Steps:

• Pour the evaporated milk, cream, and sugar into a saucepan and bring the mixture to a gentle boil, stirring it fairly frequently to ensure it doesn't stick to the bottom of the pan.
• When it starts to boil, turn the heat down, add the ground pistachios and saffron, and simmer for around 5 minutes.
• Transfer to a bowl and leave to cool down, then put in the fridge. When it is cold, pour into kulfi molds or a freezable container, cover and freeze for 2 to 3 hours.
• To remove the kulfis from their molds, dip them into hot water for a second, turn them upside down over a plate, and give them a sharp tap on the top.
• Serve with a sprinkling of chopped pistachios.

INDIAN ICE CREAM WITH PISTACHIOS: PISTA KULFI

Steps:

• To make the pudding: Place the milk in a large, heavy wok or skillet and bring to a boil over high heat. Continue to boil, stirring, 2 to 3 minutes. Reduce the heat to medium-low and simmer, stirring and scraping the bottom and sides of the wok often, until the milk is reduced by at least 3/4, about 45 minutes. You should be left with about 2 cups of condensed milk. (It should have a few lumps.)
• Mix in the sugar, cardamom seeds, ground pistachios and food coloring, if using, and cook, stirring, until the sugar melts and thins down the pudding, and then the pudding thickens again, 5 to 7 minutes.
• Transfer to traditional kulfi molds or disposable 5 1/2-ounce plastic souffle cups. Cover and place in the freezer until completely frozen, at least 4 hours.
• To serve, dip each mold in hot water about 10 seconds, run a knife around the inside of the mold and transfer immediately to a dessert plate. Serve whole or cut into smaller pieces, garnish with chopped pistachios, and serve.