Indian Ice Cream - Kulfi

Ingredients

• 1.2 litres (2 pints) whole milk
• 125 g (4 oz) sugar
• 4 or 5 green cardamom pods, seeds removed and crushed
• 12 to 15 blanched almonds
• 30 g (1 oz) shelled pistachio nuts
• silver foil, to garnish, optional

Preparation

• Bring the milk to the boil in a heavy-based sauce-pan over a high heat. Lower the heat to medium and simmer the milk, uncovered, for 30 to 40 minutes until it is thickened and reduced to half the quantity, stirring occasionally so it does not scorch. The color will change to creamy beige and most of the bubbles will be in the center. The wider the pan you use for this step, the quicker it will be.

• Stir in the sugar, stirring until it dissolves. Bring the milk to the boil again, then lower the heat and simmer, uncovered, for 1 to 2 minutes, stirring occasionally. Stir in the cardamom seeds, them remove the pan from the heat and leave to cool.

• Meanwhile, finely shred the blanched almonds and the pistachio nuts. When the thickened milk is cool, stir the almonds and pistachio nuts in, reserving a few of each for garnish.

• Pour the mixture into 8 traditional kulfi moulds or individual freeze-proof containers and freeze until solid. It should take 3 to 4 hours.

• Remove the mould or the containers from the freezer and use a round-bladed knife to praise out the ice-cream into bowls. Garnish with silver foil, if desired, and the remaining almonds and pistachio nuts. Serve immediately.