Name: Pistachio, honey and cardamom kulfi
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 (375ml) cans evaporated milk; 3/4 cup (180ml) pouring cream; 3 cardamom pods, bruised; 2 tablespoon honey; 1/3 cup (45g) finely chopped roasted pistachios; 2 tablespoon coarsely chopped roasted pistachios, extra to serve

Ingredients

2 (375ml) cans evaporated milk

3/4 cup (180ml) pouring cream

3 cardamom pods, bruised

2 tablespoon honey

1/3 cup (45g) finely chopped roasted pistachios

2 tablespoon coarsely chopped roasted pistachios, extra to serve

Method

1.Bring milk, cream and cardamom to the boil in large heavy-based saucepan. Reduce heat; simmer, uncovered, stirring occasionally, about 10 minutes or until reduced to about 3 cups. Stir in honey, remove from heat; cool 15 minutes.

2.Strain mixture into large bowl; discard cardamom. Divide kulfi mixture among four 3/4 cup (180ml) moulds; sprinkle with finely chopped nuts. Cover with foil; freeze 3 hours or overnight.

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