Traditional Kulfi Ice Pops

• 7 cups whole milk 1.75 L
• 1 cup half-and-half (10%) cream (see Notes) 250 mL
• 8 cardamom pods, crushed
• 3 whole cloves 3
• 1/2 cup granulated sugar 125 mL
• 2 tbsp chopped blanched almonds 30 mL
• 2 tbsp chopped natural pistachios (skins rubbed off) or blanched almonds 30 mL

1. In a large, wide, heavy-bottomed saucepan or Dutch oven, combine milk, cream, cardamom and cloves.
2. Bring to a boil over high heat, reduce heat to medium and boil gently, stirring often (at least every 5 minutes) and stirring in any skin that forms, until liquid is reduced to 3 cups (750 mL), about 80 to 100 minutes.
3. Place a sieve over a large measuring cup and strain.
4. Discard solids.
5. Return mixture to saucepan.
6. Stir in sugar, almonds and pistachios; simmer over low heat, stirring, for 5 minutes.
7. Remove from heat and set aside to cool.
8. Transfer mixture to a bowl.
9. Place in freezer and chill, stirring a few times, until slushy, about 1 1/2 to 2 hours.
10. Whisk until smooth and thick.
11. Spoon into molds, tapping them on work surface to remove any air pockets.
12. Insert sticks and freeze until solid, at least 3 more hours.

milk, cream, pods, natural pistachios

Taken from www.cookstr.com/recipes/traditional-kulfi-ice-pops (may not work)