Chocolate Kulfi (Ice Cream)

• 2 liters whole milk (3.5 pints)
• 12 cardamom pods
• 85 g golden caster sugar, light brown is ok (3 oz)
• 100 g bittersweet chocolate or 100 g semisweet chocolate, good quality (3.5 oz)
• 10 g blanched almonds, chopped (1/4 oz)
• 25 g unsalted shelled pistachios, chopped (1 oz)

1. Heat milk and cardamom pods together in a large, heavy saucepan; bring to boil, then simmer vigorously until liquid is reduced to 1/3 of original amount.
2. Strain the liquid into a heat-proof bowl, discarding the cardamom, then stir in the sugar and chocolate until melted.
3. Add the almonds and half of the pistachios, then leave to cool.
4. Pour mixture into a large freezer-proof container, cover and freeze for at least 2 hours (or until firm), stirring every 30mins.
5. Pack the kulfi into 6 yogurt pots or any freezer-proof molds/cups, cover with clingfilm and freeze for 8 hours, or until completely solid.
6. To serve, dip the base of the molds briefly into hot water, then unmold kulfi onto dessert plates.
7. Sprinkle with remaining pistachios and serve immediately.

liters, pods, sugar, bittersweet chocolate, blanched almonds, pistachios

Taken from www.food.com/recipe/chocolate-kulfi-ice-cream-112290 (may not work)