Kulfi (South Asian Frozen Custard)
Kulfi is an Indian frozen dessert that is denser and creamier than ice cream, and it needs only milk, sugar, cardamom and nuts. The work is in the reduction: four cups of milk simmer down to about ¾ cup, which concentrates the milk solids into a rich, almost custard-like base with no eggs or cream. Freeze it in small moulds and unmold it with a knife dipped in hot water.
Instructions
Pour the milk into a wide, heavy pan and bring it to a boil over high heat, stirring constantly.
Lower the heat and keep cooking, stirring all the time and scraping the sides of the pan so the milk does not scorch. After about 40 to 45 minutes the milk should have thickened and reduced to about ¾ cup.
Stir in the sugar, the nuts and the ground cardamom, then set the mixture aside to cool.
Divide the cooled mixture evenly among kulfi moulds or small ramekins. Cover them with plastic wrap or foil and freeze for about 6 hours, until set.
To serve, dip a sharp knife in hot water and run it around the inside edge of each mould. Turn the kulfi out onto a serving plate.
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