Cardamom Kulfi

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• ½ tsp cornflour
• 2 tbsp milk
• 200ml/7¼ fl oz evaporated milk
• 200ml/7¼ fl oz condensed milk
• 200g/7¼oz thick double cream
• seeds of 2-3 cardamom

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Mix the cornflour with the 2 tbsp milk in a small bowl until smooth.

2. Pour the evaporated milk into a small saucepan over medium heat and bring to a gentle simmer.

3. Whisk in the cornflour mixture and simmer for about 5 minutes, stirring constantly, until slightly thickened.

4. Remove from the heat and let cool to room temperature, about 20 minutes.

5. Lightly crush the cardamom seeds in a mortar and pestle, then stir them into the cooled mixture with the condensed milk.

6. Whisk the double cream until it just thickens, then fold it into the milk mixture until evenly combined.

7. Pour into kulfi moulds or a freezer-safe container, cover, and freeze for at least 6 hours until firm.

8. To serve, dip the moulds briefly in warm water to loosen and unmold, or let the container soften for a few minutes before scooping.