Creamy Kulfi Ice Cream: A Rich and Flavorful Indian Delight

Heat the Milk: In a large saucepan, pour in the whole milk. Heat it over medium heat, stirring occasionally to prevent it from sticking to the bottom. Bring it to a gentle simmer, then reduce the heat and let it simmer for about 15-20 minutes, or until the milk reduces to about half its original volume.

Add the Condensed Milk and Sugar: Stir in the sweetened condensed milk and powdered sugar. Continue to simmer, stirring frequently, until the mixture thickens to a creamy consistency, which should take about 10-15 more minutes.

Flavor the Kulfi: Once the milk mixture has thickened, add the ground cardamom. Stir well to evenly distribute the spice throughout the mixture. Let the mixture cook for an additional 5 minutes, allowing the cardamom to infuse its fragrance into the base.

Add the Nuts: Stir in the chopped nuts (pistachios, almonds, cashews), saving a few for garnish. Continue to cook the mixture for 2-3 more minutes.

Chill the Mixture: Remove the saucepan from the heat and let the mixture cool to room temperature. Once cooled, transfer it to a container and place it in the freezer for about 6-8 hours, or until completely frozen and set.

Serve: To serve, scoop the kulfi into bowls or cones. Garnish with saffron strands and additional chopped pistachios for a burst of color and crunch. You can also drizzle a little rose water or honey for added flavor.

Serving and Storage Tips: