Kewra Kulfi (indian Ice Cream)

• 1 quart milk
• 1 tablespoon ground almonds
• 1 teaspoon ground cardamom
• 100 g sugar
• 3 -5 saffron strands
• 5 -6 drops kewra essence
• 25 g lightly crushed pistachio nuts

1. Heat the milk in a large sauce pan, until it reduces to half.
2. Add grounded cardamom, strands of saffron, Kewra essence, sugar& nuts.
3. Boil until the milk thickens.
4. Allow it to cool and then pour into an ice cream mould.
5. Top with the remaining pistachio nuts and place in the freezer for 4-5 hours.

milk, ground almonds, ground cardamom, sugar, saffron strands, pistachio nuts

Taken from www.food.com/recipe/kewra-kulfi-indian-ice-cream-100376 (may not work)