Matcha Pistachio Kulfi

Matcha Pistachio Kulfi

It is still very much summer in Northern California and so if you are looking to beat the heat like us, homemade ice cream is ALWAYS a great idea! Kulfi, originating from South Asia, is a creamier and denser version of ice cream made by boiling and reducing milk in volume. The process is traditionally a slow one, lasting hours with continuous stirring. However, we modified ours below to a much more manageable cooking time with sweet indulgent results. And of course, since fusion cooking is my favorite, I have incorporated Matcha (ground green tea leaf powder) to blend two beautiful historic cuisines. Enjoy!

Matcha Pistachio Kulfi

Prep time: 20 minutes

Total time (freeze): 6 hours

Yield: 4 servings (standard popsicle molds)

Ingredients

  • 1 c whole milk
  • 1 c evaporated milk
  • 1/2 c sweet condensed milk
  • 1 Tb matcha powder
  • 4 Tb crushed pistachios

Directions

  1. In a medium pot, combine the whole milk, evaporated milk, and sweet condensed milk. Heat the mixture on medium heat for 10 minutes until boiling (make sure to continuously whisk to prevent milk from burning on the the bottom of the pan).
  2. Once the mixture is boiling, reduce heat to low and whisk in matcha powder. Simmer for 5 minutes.
  3. Remove from heat and cool mixture to room temperature.
  4. Pour into popsicle molds and freeze for 6-8 hours.
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