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
milk - whole, 2%, or soy
Cardamom seeds (from about 1 cardamom pod), crushed
pure vanilla extract
In This Recipe
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.