by wcfoodies
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my 6 recipes »
Photo by wcfoodies
wcfoodies's Notes:
Expand1 quart milk - whole, 2%, or soy Ask a question about this ingredient
1 pinch high-quality saffron Ask a question about this ingredient
6-7 Cardamom seeds (from about 1 cardamom pod), crushed Ask a question about this ingredient
1 tablespoon pure vanilla extract Ask a question about this ingredient
Bring the milk to a boil in a heavy-bottomed pan, stirring frequently.
Ask a question about this stepStir in the saffron and turn the heat down to a simmer.
Ask a question about this stepStirring frequently, simmer the milk until it reduces from 1 quart to 1 cup. It will take quite a while, but it's worth it.
Ask a question about this stepRemove the reduced milk from the heat and add in the crushed cardamom seeds, the vanilla, and the sugar.
Ask a question about this step**Note: the 1/4 cup of sugar will sweeten the kulfi lightly; increase the sugar for a sweeter dessert.
Ask a question about this stepPour the kulfi into a frozen ice pop mold, ramekins, or dixie cups and freeze until set, at least 6 hours.
Ask a question about this stepYou can adjust the flavors of the kulfi and even layer different flavors: try 1/3 vanilla-saffron-cardamom, 1/3 rosewater, 1/3 pistachio for an exceptionally decadent and beautiful dessert.
You can see the episode this recipe was featured in here:
http://www.youtube.com/watch?v=Sd2_u5ZvyqA&list=SL
Island Creek Oysters is one of the largest purveyors of oysters and clams in the U.S.
Love your photo. Even though it is freezing in New England, I think we may eat more ice cream and frozen delights than anyone, year round!