Cardamom Kulfi Pops

Title:
Cardamom Kulfi Pops

Yield:
8 Servings

Categories:
Indian,
Ice
cream,
Ethnic,
Desserts




Ingredients:





 1 1/2 qt Whole milk


   1/3 c  Sugar


   3/4 ts Ground cardamom


     8    Paper cups


          -OR


          Cooking parchment


          -OR


          Waxed paper


     8    Ice cream sticks (opt)






 In a 6-8 quart pan over high heat, stir milk, sugar, and cardamom until


 simmering. Over medium-high heat, boil until reduced to 2 cups, 25-35


 minutes, stirring often; slide pan partially off heat if milk threaten to


 boil over. Let cool; to speed cooling, set pan in ice water.


 


 Set paper cups in a rimmed pan. Or, to make cones, cut 8 pieces of


 parchment or waxed paper into 7-1/2" squares. Fold each piece in half to


 make a triangle. With long edge toward you, bring 1 of the 45' angles to


 the top of the triangle, then roll toward other angle. To close hole at


 bottom, starting from the top, press 1 inside sheet to tyhe opposite side.


 Tape the cone in a few places to hold it together. Support each cone,


 pointed end down, in a cup slightly taller than the cone; set cups in a


 rimmed pan.


 


 Divide milk mixture among cups or cones. Freeze until kulfi is thick but


 not hard, 1 to 1-1/2 hours; then, if desired, push an ice cream stick into


 each container. Freeze until firm, about 2 hours longer. To eat, peel off


 paper. To store, seal kjulfi (still in cups or cones) in a parge plastic


 bag; freeze for up to 2 weeks.


 


 Per serving: 144 calories; 6 grams protein; 6.1 grams fat; (3.8 grams


 saturated fat); 17 grams carbohydrates; 90 milligrams sodium; 26 milligrams


 cholesterol.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini