Chocolate Kulfi (ice Cream)

Total Time: 11 hrs Preparation Time: 1 hr Cook Time: 10 hrs

Ingredients

• Servings: 6
• 2 liters whole milk (3.5 pints)
• 12 cardamom pods
• 85 g golden caster sugar, light brown is ok (3 oz)
• 100 g bittersweet chocolate or 100 g semisweet chocolate, good quality (3.5 oz)
• 10 g blanched almonds, chopped (1/4 oz)
• 25 g unsalted shelled pistachios, chopped (1 oz)

Recipe

• 1 heat milk and cardamom pods together in a large, heavy saucepan; bring to boil, then simmer vigorously until liquid is reduced to 1/3 of original amount.
• 2 strain the liquid into a heat-proof bowl, discarding the cardamom, then stir in the sugar and chocolate until melted.
• 3 add the almonds and half of the pistachios, then leave to cool.
• 4 pour mixture into a large freezer-proof container, cover and freeze for at least 2 hours (or until firm), stirring every 30mins.
• 5 pack the kulfi into 6 yogurt pots or any freezer-proof molds/cups, cover with clingfilm and freeze for 8 hours, or until completely solid.
• 6 to serve, dip the base of the molds briefly into hot water, then unmold kulfi onto dessert plates.
• 7 sprinkle with remaining pistachios and serve immediately.