Cardamom Kulfi Pops

• 1 1/2 quarts milk whole
• 13 cup sugar
• 3/4 teaspoon cardamom seeds ground

1. In a 6 to 8 quart pan over high heat, stir milk, sugar, and cardamom 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 threaten to boil over.
3. Let cool; to speed cooling, set pan in ice water.
4. Set paper cups in a rimmed pan.
5. Or, to make cones, cut 8 pieces of parchment or waxed paper into 7 1/2 inch squares.
6. Fold each piece in half to make a triangle.
7. With long edge toward you, bring 1 of the 45 angles to the top of the triangle, then roll toward other angle.
8. To close hole at bottom, starting from the top, press 1 inside sheet to tyhe opposite side.
9. Tape the cone in a few places to hold it together.
10. Support each cone, pointed end down, in a cup slightly taller than the cone; set cups in a rimmed pan.
11. Divide milk mixture among cups or cones.
12. 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.
13. Freeze until firm, about 2 hours longer.
14. To eat, peel off paper.
15. To store, seal kjulfi (still in cups or cones) in a parge plastic bag; freeze for up to 2 weeks.

milk, sugar, cardamom seeds ground

Taken from recipeland.com/recipe/v/cardamom-kulfi-pops-40202 (may not work)