Step 1

Mix the sugar, pinch of salt, and evaporated milk with the whisk attachment of a hand blender (on low speed) until the sugar dissolves.

Step 2

Add the heavy cream and cardamom and mix it. Do not whisk at this stage

Step 3

Add the saffron strands and refrigerate the mixture for atleast 2 hours.

Step 4

Mix the ingredients well and the mixture will have a golden color from the saffron.

Step 5

Pour the ingredients into the ice cream machine bowl.

Step 6

Start the ice cream machine for 35 mins, preferably on the gelato setting.

Step 7

Add in the pistachios at about 25 mins or as per manufacturer instructions for add-ins.

Step 8

Kulfi is ready and is of soft-serve consistency. It can be stored in an air-tight container or kulfi molds for a firmer consistency. Freeze the kulfi in a container at -5 deg F for 6-8 hrs.