“This is the traditional way to make kulfi, India’s version of ice cream pops: from concentrated milk that has been cooked down to about a third of its volume,” says Andrew Chase, author of 200 Best Ice Pop Recipes. “As boiling down the milk is a bit time-consuming, most Indian home cooks don’t make these ice pops. But they are better than any commercial ones I’ve tried, so I think they are well worth the effort. And I like to fortify the milk with a little 10% cream to boost the milk-fat content just a touch, to approximate rich, natural milk.”
- 7 cups whole milk
- 1 cup half-and-half (10%) cream
- 8 cardamom pods, crushed
- 3 whole cloves
- ½ cup granulated sugar
- 2 tablespoons chopped blanched almonds
- 2 tablespoons chopped natural pistachios (skins rubbed off) or blanched almonds
- In large, wide, heavy-bottomed saucepan or Dutch oven, combine milk, cream, cardamom, and cloves. Bring to boil over high heat, reduce heat to medium and boil gently, stirring often (at least every 5 minutes) and stirring in any skin that forms, until liquid is reduced to 3 cups, about 80 to 100 minutes.
- Place sieve over large measuring cup and strain. Discard solids. Return mixture to saucepan. Stir in sugar, almonds and pistachios; simmer over low heat, stirring, for 5 minutes. Remove from heat and set aside to cool.
- Transfer mixture to bowl. Place in freezer and chill, stirring a few times, until slushy, about 1 ½ to 2 hours. Whisk until smooth and thick. Spoon into molds, tapping them on work surface to remove any air pockets. Insert sticks and freeze until solid, at least 3 more hours.