We can’t say goodbye to summer properly without a little bit of ice cream! 😉
THING TO KNOW: kulfi is the Indian version of ice cream! Kulfi is traditionally made with milk that has been reduced by boiling it down. It is dense, chewy — and downright delicious.
- 8 cups whole milk
- 1 cup strawberry bits (very finely chopped)
- 10 green cardamom pods, lightly crushed
- 6 TB succanat or raw cane sugar
- 2 TB blanched almonds
- 2 TB unsalted minced pistachios
- In a large pot, add the milk and cardamom pods and to a boil over high heat. When the milk reaches a boil, immediately reduce heat to a simmer. Maintaining a steady simmer, cook the milk for 2-3 hours, stirring regularly, until it has reduced in volume by ½.
- Add the succanat and cook for 5-7 minutes, stirring until the sugar has dissolved. Turn off the heat and move the pot to a cooler spot. Let it cool until it is safe to handle.
- Strain the mixture through a fine mesh seive. Carefully ladle the mixture into your popsicle molds.
- Finally, add strawberry, pistachio and almond pieces equally among all the filled molds.
- Stick the handles in the molds and set them in the freezer for 8 hours or overnight. During the first few hours, carefully stir each little pop mixture to break up any ice crystals -- do this every 20 minutes or so.
2. Other flavor combinations I considered were orange-cardamom-dark chocolate, and peach-cardamom-white chocolate.