Kulfi is sometimes known as Indian ice cream. I have tried many varieties of kulfi throughout the country; this recipe produces by far the best I have ever eaten. It serves eight.
Preparation and cooking time: 1hr 30 minutes approx.
4 pints (2¼ litres) whole milk
12 green cardamoms
10 tablespoons granulated sugar
3 tablespoons flaked almonds
½ pint (275ml) single cream
2 tablespoons finely chopped unsalted pistachios
Bring the milk to the boil in a heavy pot. Turn down the heat so as to allow the milk to simmer vigorously without boiling over.
The milk must reduce considerably, to about one third of its original amount. Stir frequently as the milk simmers, incorporating the skin which forms on the top, and scrape and stir the milk that dries and sticks to the sides of the pot.
While the milk is simmering, take the seeds out of the cardamom pods and grind finely. Stir them into the milk.
When the milk has reduced sufficiently, stir in the sugar and the almonds. Simmer for 2-3 minutes until the sugar dissolves completely.
Take the milk off the heat and allow it to cool slightly. Stir in the cream and half the pistachios.
Put it into a square or rectangular vessel that will allow the mixture to sit 2-3 inches (5-7.5cm) deep. Cool completely. Cover and place in the fridge for about 30 minutes. Sprinkle over the remaining pistachios and return to the freezer until set. Remove the kulfi from the freezer 15 minutes before serving and cut into ½ inch (1cm) cubes.