Cardamom-Kulfi Ice Pops
Share
- ✉
-
Author Notes: Perfect for summer, these sultry, grown-up pops take inspiration from a classic Indian dessert, but are simple to make and perfectly delicious. Unlike ice cream, there's no custard base - yet these pops are ridiculously rich and flavorful with cardamom, saffron, and vanilla. - wcfoodies
Serves 8
- 1 quart milk - whole, 2%, or soy
- 1 pinch high-quality saffron
- 6-7 Cardamom seeds (from about 1 cardamom pod), crushed
- 1 tablespoon pure vanilla extract
- 1/4 cup sugar
- Bring the milk to a boil in a heavy-bottomed pan, stirring frequently.
- Stir in the saffron and turn the heat down to a simmer.
- Stirring frequently, simmer the milk until it reduces from 1 quart to 1 cup. It will take quite a while, but it's worth it.
- Remove the reduced milk from the heat and add in the crushed cardamom seeds, the vanilla, and the sugar.
- **Note: the 1/4 cup of sugar will sweeten the kulfi lightly; increase the sugar for a sweeter dessert.
- Pour the kulfi into a frozen ice pop mold, ramekins, or dixie cups and freeze until set, at least 6 hours.
- This recipe was entered in the contest for Your Best Recipe with Cardamom
Tags: delicious, Desserts, ice cream, indian, popsicle, snack, spices, travels well, Vegetarian
More Great Recipes
Share a Recipe
Enter one of our contests, or share that great thing you made for dinner last night.
Add a Recipe
over 2 years ago Sagegreen
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!
over 2 years ago wcfoodies
You 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...