Pistachio and Cardamom Kulfi

Preparation Steps

1. Preheat your ice cream maker to the recommended temperature.
2. In a medium saucepan, combine heavy cream, whole milk, granulated sugar, ground cardamom, and salt. Heat over medium heat, stirring occasionally, until the mixture comes to a boil.
3. Remove the mixture from the heat and stir in chopped pistachios and melted butter.
4. Let the mixture steep for 10 minutes, then strain it through a fine-mesh sieve into a clean container.
5. Whisk together eggs and rosewater (if using), then temper them with some of the warm milk mixture to prevent scrambling.
6. Gradually pour the egg mixture into the remaining milk mixture, whisking constantly.
7. Cover the container and refrigerate for at least 2 hours or overnight.
8. Churn the mixture in your ice cream maker according to the manufacturer's instructions.
9. Transfer the kulfi to an airtight container and freeze for at least 2 hours before serving.