Kulfi with almonds and saffron with Manzanilla Olives


  • 80 g pitted green Manzanilla olives
  • 2 tbsp cornflour
  • 200 ml milk
  • 125 g yoghurt
  • 100 g condensed milk
  • A few strands of saffron
  • 40 g sugar
  • 2 tbsp chopped almonds
  • 4 ice cream sticks
  • 1 ice cream popsicle mould


1.  Dice the olives into small pieces.
2. Mix the cornflour with a splash of cold milk to dilute.
3. In a small hot pot add saffron strands, milk, yoghurt, condensed milk, and sugar. Bring to boil.
4. Add the cornflour diluted in milk and thicken the mixture, stirring with a whisk.
5. Once texture is achieved, add the almonds and olives. Remove from heat and fill the moulds. Let cool, put a stick in each popsicle mould and place in the freezer for 12 hours.
6. Take the moulds out of the freezer and unmould. Place the ice cream on a serving platter and garnish with some whole olives.