Indian Kulfi (Ice Cream With Nuts)

In a heavy pot, bring the milk to a boil. As soon as the milk begins to rise, turn the heat down, adjusting it so that the milk simmers vigorously. Add the cardamom pods. Stir frequently. The milk has to reduce to 3 cups.

An easy way to tell is to put 3 cups of water in the pot before cooking. Mark the level on the outside. Then dump out the water. You'll know by the mark when the milk has reduced.

Once the milk is reduced, strain and discard the cardamom pods. Add sugar, stir and simmer gently for about 3 minutes. Pour into a bowl to cool completely.

Once cool, add the almonds and half the pistachios, then stir. If using an ice cream machine, proceed according to its directions.

If not, cover the bowl, put the bowl in a pan of ice water and place in the freezer.

Also put individual small ramekins or custard cups in the freezer. Every 15 minutes or so, stir the ice cream until it becomes too hard do so easily.

Divide in equal amounts into the custard cups, sprinkle with the remaining pistachios, cover with plastic wrap and allow to freeze until hard.

cook's notes

Kulfi tastes a lot like ice cream, but it isn't. It has no eggs and no cream, just a base of reduced milk. It can be made in the freezer or ice cream machine if you have one.