Make Ahead

Cardamom-Kulfi IceĀ Pops

January 30, 2011
0 Ratings
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
In This Recipe
  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