Traditional Kulfi Ice Pops

1. 1

   In a large, wide, heavy-bottomed saucepan or Dutch oven, combine milk, cream, cardamom and cloves.

2. 2

   Bring to a boil over high heat, reduce heat to medium and boil gently, stirring often (at least every 5 minutes) and stirring in any skin that forms, until liquid is reduced to 3 cups (750 mL), about 80 to 100 minutes.

3. 3

   Place a sieve over a large measuring cup and strain.

4. 4

   Discard solids.

5. 5

   Return mixture to saucepan.

6. 6

   Stir in sugar, almonds and pistachios; simmer over low heat, stirring, for 5 minutes.

7. 7

   Remove from heat and set aside to cool.

8. 8

   Transfer mixture to a bowl.

9. 9

   Place in freezer and chill, stirring a few times, until slushy, about 1 1/2 to 2 hours.

10. 10

    Whisk until smooth and thick.

11. 11

    Spoon into molds, tapping them on work surface to remove any air pockets.

12. 12

    Insert sticks and freeze until solid, at least 3 more hours.

* Per serving · 4 servings · Values may vary.

No additional tips available.