Rose Kulfi

Ingredients

1 litre half fat milk

55g caster sugar

3 cardamom pod, split

125ml double cream, whipped until firm but not stiff

1-2 teasp rosewater according to taste

Method

Put the milk and cardamom pod in a large heavy based saucepan, bring to the boil and simmer for 25minutes or until reduced to 750ml

Add the sugar, and stir well. Return to heat and boil for a further 15 minutes or until reduced to 500ml. Allow to cool fully, leaving the cardamom pod in the milk

When cool, remove the cardamom and whisk in the cream and rosewater. Either put into an ice cream maker, or freeze in small moulds for 6-8 hours

David Note

I used 1.5 teasp rosewater the first time I made this.

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