Kulfi

Ingredients

Kulfi

• 1 can (14 ounces) sweetened condensed milk
• 1 cup whole milk
• 1 cup heavy whipping cream
• 1/4 cup nonfat dry milk powder
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon sea salt
• 1 pinch saffron threads or 1/4 teaspoon ground turmeric, optional
• 1/4 cup chopped cashews, toasted
• 1/4 cup chopped shelled pistachios
• 1/4 teaspoon almond extract

Directions

Kulfi

1. In a large heavy saucepan, whisk milks, cream, milk powder, cardamom, sea salt and, if desired, saffron until blended.
2. Cook over low heat until mixture thickens slightly, about 15 minutes, stirring constantly. Do not allow to boil.
3. Remove from heat. Strain through a fine-mesh strainer into a small bowl; cool.
4. Stir in cashews, pistachios and extract.
5. If you don't have an ice cream maker, transfer to six 4-oz. ramekins. Cover and freeze for 8 hours or overnight.
6. If you do have an ice cream maker, transfer contents to bowl and run until frozen.
7. If desired, serve with additional nuts.