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
quart milk - whole, 2%, or soy
pinch high-quality saffron
Cardamom seeds (from about 1 cardamom pod), crushed
tablespoon pure vanilla extract
- 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