Kulfi

Method

1. 1 Heat the milk over medium heat for 45 minutes, stirring and scraping the sides of the pot continuously until only one-third remains.
2. 2 Kulfi doesn't whip into foam like Western cream, so its smoothness comes entirely from the milk being thickened to the right consistency.
3. 3 Mix the cornstarch with a little cold milk, then pour it in and cook for another 5 minutes until the mixture thickens like cream.
4. 4 Add sugar, saffron, cardamom, and crushed seeds, simmer for 3 minutes, then let cool completely.
5. 5 Pour into cone-shaped molds, cover tightly, and freeze for 8 hours; dip the molds in water for 10 seconds to remove the ice cream as a solid block.

With an appliance

• Oven 1 hr 10 min

  Replace step 1: pour milk into an open, wide bowl and bake on the middle rack of a 150-degree oven for 50 minutes, stirring every 10 minutes until one-third remains; continue with step 3 and cook the cornstarch for 5 minutes.