Put all the ingredients except the pistachios in a blender and blitz until smooth. Taste the mixture and add 1-2 tablespoons of caster sugar to taste - the kulfi will taste less sweet after freezing. Chill while you make the moulds.
Curve double thickness 15x15cm (6x6in) squares of nonstick baking paper to form cone shapes. Stand each cone in a cup with the pointed end at the base. Pour the kulfi mixture into the moulds and freeze for 2 hours, then stick a wooden lolly stick in the centre of each. Return to the freezer for at least 2 hours more, or until frozen solid.
Finely chop the pistachios so they still have a little texture and tip onto a plate. Unwrap each kulfi and roll in the nuts - the ice cream will need to soften very slightly for them to stick. Serve immediately or return to the freezer, covered in clingfilm, for up to a week.
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As seen in Real Food magazine