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1
In a 6 to 8 quart pan over high heat, stir milk and sugar until simmering.
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2
Over medium-high heat, boil until reduced to 2 cups, 25 to 35 minutes, stirring often; slide pan partially off heat if milk threatens to boil over.
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3
Let cool; to speed cooling, set pan in ice water.
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4
Place saffron in a small bowl.
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5
Add boiling water, stir, and let stand for 5 minutes.
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6
Break up threads with a small spoon.
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7
Scrape mixture into warm reduced milk mixture.
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8
Set paper cups in a rimmed pan.
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9
Or, to make cones, cut 8 pieces of parchment or waxed paper into 7 1/2 inch squares.
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10
Fold each piece in half to make a triangle.
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11
With long edge toward you, bring 1 of the 45 degree angles to the top of the triangle, then roll toward other angle.
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12
To close hole at bottom, starting from the top, press 1 inside sheet to the opposite side.
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13
Tape the cone in a few places to hold it together.
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14
Support each cone, pointed end down, in a cup slightly taller than the cone; set cups in a rimmed pan.
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15
Divide milk mixture among cups or cones.
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16
Freeze until kulfi is thick but not hard, 1 to 1 1/2 hours; then, if desired, push an ice cream stick into each container.
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17
Freeze until firm, about 2 hours longer.
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18
To eat, peel off paper.
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19
To store, seal kulfi (still in cups or cones) in a large plastic bag; freeze for up to 2 weeks.
