Make Ahead

Cardamom-Kulfi IceĀ Pops

January 30, 2011
0 Ratings
  • Serves 8
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

What You'll Need
  • 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
  1. Bring the milk to a boil in a heavy-bottomed pan, stirring frequently.
  2. Stir in the saffron and turn the heat down to a simmer.
  3. 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.
  4. Remove the reduced milk from the heat and add in the crushed cardamom seeds, the vanilla, and the sugar.
  5. **Note: the 1/4 cup of sugar will sweeten the kulfi lightly; increase the sugar for a sweeter dessert.
  6. Pour the kulfi into a frozen ice pop mold, ramekins, or dixie cups and freeze until set, at least 6 hours.

See what other Food52ers are saying.

  • Sagegreen
  • wcfoodies

2 Reviews

Sagegreen January 30, 2011
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!
wcfoodies January 30, 2011
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.

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