We've been keeping our cool with these saffron, cardamom, and pistachio–laced kulfi popsicles from Rati Lohtia of New York's Miette Culinary Studio. This Indian treat is often likened to ice cream, but its preparation differs in important ways: it's bound with cornstarch instead of eggs, and it heads straight into the freezer after it cooks, skipping any whisking or churning. The result is a dense dose of refreshment that melts slowly, even under the searing sun. Get the recipe here.
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