Bring 1500 g milk to the boil in a wide heavy-based pan.

Ingredients

• 1,500 gMilk, whole, 3.25% milkfat, with added vitamin D
• 90 gSugars, granulated
• 0.8 gSpices, cardamom
• 0.2 gSpices, saffron
• 30 gNuts, pistachio nuts, raw

Method

1. Bring 1500 g milk to the boil in a wide heavy-based pan.
2. Take 2 tablespoons of the heated milk from the pan into a small bowl and soak the saffron in it.
3. Simmer the milk uncovered for 80 minutes until about 680 g remains; stir every few minutes, scraping the bottom and sides, and stir the skin back in.
4. Stir in the sugar, cardamom, saffron with its milk and 25 g pistachios and simmer for another 5 minutes until the milk base is reduced to about 650 g.
5. Leave the mixture to cool for 30 minutes, stirring now and then.
6. Pour into 6 kulfi moulds or 125 ml cups and cover with film.
7. Freeze for at least 6 hours at −18 °C.
8. Dip the moulds briefly in warm water, turn out the kulfi and sprinkle with the remaining pistachios.