Nothing entices kids more than the sound of the ice-cream truck on a hot summer day. In India, that sound was the ringing of a bell, as the kulfi cart came rolling down the street. At that time, for 10 paisa, he’d pull out a stick with kulfi out of a metal cone. Kulfi, a traditional Indian ice-cream, is richer, denser and creamier than regular ice-cream. Flavored with saffron, cardamom and pistachios, not only is it a delicious summer treat but can be stored in the freezer for when guests stop by.

Serves: approximately 20 (small Dixie cups)

Ingredients:

• 14 oz sweetened Condensed Milk
• 12 oz Evaporated Milk
• 16 oz Cool Whip whipped topping
• 16 oz Heavy Whipping Cream
• 3/4 tsp Saffron threads
• 1/2 tsp cardamom powder
• 1/2 cup Pistachios / Almonds coarsely chopped

Method:

1. In a large mixing bowl, combine the sweetened Condensed Milk, Evaporated Milk, Heavy Whipping Cream and Cool Whip
2. At medium speed, using a hand mixer, mix all ingredients together for a minute
3. Fold in the saffron threads, cardamom powder, half the nuts and beat for another minute
4. Pour mixture into small Dixie-style plastic cups. Sprinkle remaining chopped pistachios/nuts on top
5. Cover cups with foil and insert a wooden popsicle stick into the center. Alternatively, mold in ice cube trays or in a popsicle maker
6. Freeze Kulfi for at least 4 – 6 hours, preferably overnight
7. Serves approximately 20

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