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
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Ingredients
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1 quart
milk - whole, 2%, or soy
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1 pinch
high-quality saffron
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6-7
Cardamom seeds (from about 1 cardamom pod), crushed
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1 tablespoon
pure vanilla extract
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1/4 cup
sugar
Directions
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Bring the milk to a boil in a heavy-bottomed pan, stirring frequently.
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Stir in the saffron and turn the heat down to a simmer.
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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.
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Remove the reduced milk from the heat and add in the crushed cardamom seeds, the vanilla, and the sugar.
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**Note: the 1/4 cup of sugar will sweeten the kulfi lightly; increase the sugar for a sweeter dessert.
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Pour the kulfi into a frozen ice pop mold, ramekins, or dixie cups and freeze until set, at least 6 hours.
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