Lifeline

Ingredients

• 3 liters whipped cream

• 3 teaspoons saffron threads

• 24 cardamom pods

• 6 cans condensed milk (397 grams)

• 900 grams pistachios, unsalted, pealed

• 60 plastic cups

• 60 popsicle sticks

Recipe

Preparation:

• Add half of the whipped cream to a saucepan with the saffron threads and cardamom pods. 

• Heat the whipped cream until it boils. Turn off the flame and put the lid on the pan.

• Let it cool off to room temperature and then put it in the fridge to cool completely.

• In the meantime, chop the pistachios into little pieces.

Making the ice cream:

• Pick the cardamom pods out of the cream and put the cream in a bowl.

• Add the other half of the cream and whip until it’s almost stiff.

• Add the condensed milk and mix well..

• Stur ⅓ of the pistachios into the ice cream mix and divide between the molds.

• Put in  the popsicle sticks and decorate with the leftover pistachios.

• Let it freeze for a whole night.

Serving:

• Warm the sides of the plastic cups a little bit with your hands and take the ice cream with the popsicle sticks from the cups. Serve immediately.