Pistachio, Saffron and Cardamom Kulfi

Ingredients:

• 180 ml Cream
• 75 gms Castor Sugar
• 750 ml Evaporated milk
• 6 Cardamom pods, bruised
• ¼ tsp crushed Saffron threads
• 50 gms Shelled Pistachios, toasted, finely chopped

Method:

1. Combine milk, cream, cardamom pods and saffron in large heavy based pan and boil.
2. Simmer, uncovered, for about 10 minutes or until reduced to 3 cups, stirring often. Add sugar, stir until dissolves.
3. Cook kulfi mixture, in pan, to room temperature. Strain into a large bowl. Discard cardamom pods. Stir in nuts.
4. Divide the kulfi mixture among six moulds. Cover with foil, freeze for 3 hours or until firm. Just before serving, turn kulfi onto serving plates.
5. Accompany with fresh fruits or more toasted nuts, if desired.