White Chocolate Matka Kulfi

• 4 cups whole milk
• 1 cup heavy cream
• 1/2 cup sugar
• 1/2 cup white chocolate chips Ghirardelli
• 6 cardamom pods
• 1/4 cup chopped almonds
• 1/4 cup unsalted shelled pistachios chopped

1. Crush cardamom pods in a mortar.
2. Heat milk and crushed cardamom pods together in a pan; bring to boil, then simmer vigorously until liquid is reduced to 1/3 of original amount. Strain the liquid into a heat-proof bowl filtering to remove cardamon, then stir in the sugar and chocolate chips until melted.
3. Add the almonds and pistachios to the mix & let it simmer for 10 mins on low heat, then leave to cool.
4. Pour the Kulfi mix in freezer for at least until firm, stirring every 30mins (should take ~1.5 to 2 hrs to firm up)
5. Pack the firmed up mixture into each of 5 cups (Matkis), cover tight with Aluminium Foil and tie it with a thread to make sure foil doesn't come off. Let the Matkis freeze for 8 hours and the mix would turn completely solid.
6. To serve, Leave the Matki cups out for 15-20 min to thaw,
7. Sprinkle with some crushed pistachios and almonds and serve in Matki itself.

milk, heavy cream, sugar, white chocolate chips ghirardelli, cardamom pods, almonds, pistachios

Taken from www.yummly.com/recipe/White-Chocolate-Matka-Kulfi-1676228 (may not work)