Indian Ice Cream with Rose Essence

Kulfi is a beloved Indian ice cream, which melts on the palate. The base of this dense frozen dessert is the rabdi (creamy, sweetened, thickened milk). You can substitute rose essence with the flavor of your choice.

SERVES 4

4 cups heavy cream

1 teaspoon cardamom seeds, finely ground

1/2 teaspoon saffron threads

6 tablespoons sugar

20 almonds, cut into halves

1 tablespoon rose essence

1 tablespoon pistachio nuts, finely ground

Boil the cream in a large skillet over medium heat until it is reduced to 1/3PrdP of the original quantity. Stir constantly, scraping the bottom and sides of the skillet.

Add the cardamom and saffron. Stir until it is well mixed. Remove from the heat and allow it to cool. Add sugar, almonds and rose essence. Mix, until the sugar is dissolved.

Transfer it into 4 (4-ounce) soufflé cups. Cover and place it in the freezer until it is completely frozen—at least 4 hours.

To serve, dip each mold in hot water for about 10 seconds. Run a knife around the inside of the mold and transfer immediately to a dessert plate.

Serve whole or cut, sprinkled with pistachio nuts.