Pistachio Saffron Ice-Cream and Pops


This is a kind of ice cream you make when you want simplicity to surround you…. No custard, no ice cream machines but simple ingredients and big flavors. Adorn with nuts and fragrance of rose, it is not a usual ice-cream; it is new and exciting, alluring you to give in.


Kulfi as it is known in South East Asian countries, this is a milk based ice cream. You can churn it in ice cream maker if you want but originally this is just frozen without any churning. It is not fluffy but rich and lusciously creamy in texture; you can add any nuts or fruit pulp of your choice to get desired flavors. But today I will share with you the traditional flavor “Pistachio Saffron”.


Hope you will give this a try, wishing you all a Fun Summer!!!

Pistachio Saffron Ice-Cream and Pops


  • Evaporated milk – 1 can, 12oz.
  • Sweetened condensed milk – 1 can, 140z.
  • Heavy whipping cream – 1 cup.
  • Milk – 2 Tbsp.
  • Saffron – 2-3 pinches.
  • Cardamom powder ¼ tsp.
  • Rose essence – 2 tsp.
  • Pistachio – 14 cup shelled and finally chopped.


  1. Warm the milk and add the saffron in it and keep aside.
  2. In a sauce pan (preferably non-stick) bring add evaporated milk, condensed milk and heavy cream along with cardamom powder. Bring to a simmer, now add the saffron-milk and give it a quick stir. Remove from the heat.
  3. Add the rose essence and pistachio’s mix well and set aside to cool down to room temperature.
  4. Once cool place it in ice-cream mold or any freezer container and freeze over night or well set.
  5. Serve and Enjoy!
  6. Note – If using ice-cream machine; remove the milk mixture from the heat and add rose essence, then chill and add it to the ice-cream maker and process as per the instruction. Add the pistachios 4-5 minutes before the ice-cream maker cycle is about to finish. Freeze the ice cream to set and enjoy!!

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