Saffron Kulfi: Indian Frozen Dessert with Pistachios

Ingredients

• 20 threads Raihan Saffron, bloomed in 2 tbsp warm milk
• 4 cups whole milk
• 1/2 cup heavy cream
• 1/2 cup sugar
• 2 tbsp cornstarch
• 1/2 tsp ground cardamom
• 1/4 cup chopped pistachios
• Pinch of salt

Instructions

1. Whisk cornstarch into 1/2 cup cold milk.
2. Bring remaining milk + cream to a simmer in a heavy pot. Reduce by 1/3 over 30 minutes, stirring often.
3. Whisk in cornstarch slurry. Cook 3 minutes until thickened.
4. Add sugar, cardamom, salt. Off heat. Stir in saffron bloom and pistachios.
5. Cool to room temperature, then pour into kulfi molds (or small cups).
6. Freeze 6 hours.