Saffron Kulfi Pops

• 1 1/2 quarts milk whole
• 13 cup sugar
• 1/16 teaspoons saffron threads powdered, or
• 18 teaspoon saffron threads
• 1 tablespoon water boiling
• 8 each cups paper, or cooking parchment, or waxed paper
• 8 each wooden sticks (ice cream sticks), optional

1. In a 6 to 8 quart pan over high heat, stir milk and sugar until simmering.
2. Over medium-high heat, boil until reduced to 2 cups, 25 to 35 minutes, stirring often; slide pan partially off heat if milk threatens to boil over.
3. Let cool; to speed cooling, set pan in ice water.
4. Place saffron in a small bowl.
5. Add boiling water, stir, and let stand for 5 minutes.
6. Break up threads with a small spoon.
7. Scrape mixture into warm reduced milk mixture.
8. Set paper cups in a rimmed pan.
9. Or, to make cones, cut 8 pieces of parchment or waxed paper into 7 1/2 inch squares.
10. Fold each piece in half to make a triangle.
11. With long edge toward you, bring 1 of the 45 degree angles to the top of the triangle, then roll toward other angle.
12. To close hole at bottom, starting from the top, press 1 inside sheet to the opposite side.
13. Tape the cone in a few places to hold it together.
14. Support each cone, pointed end down, in a cup slightly taller than the cone; set cups in a rimmed pan.
15. Divide milk mixture among cups or cones.
16. 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.
17. Freeze until firm, about 2 hours longer.
18. To eat, peel off paper.
19. To store, seal kulfi (still in cups or cones) in a large plastic bag; freeze for up to 2 weeks.

milk, sugar, saffron threads, water boiling, paper, wooden sticks

Taken from recipeland.com/recipe/v/saffron-kulfi-pops-42881 (may not work)