Total Calories: 388
1. Combine the milk and cardamom in a large, heavy saucepan and gradually bring to a boil over medium-high heat. Reduce the heat to medium and simmer the milk briskly, stirring often with a wooden spoon, until reduced to 3 cups, about 1 hour. Remove and discard the cardamom.
2. Stir in 1/2 cup sugar, the pistachio nuts, and almonds and simmer for 3 minutes. Remove from the heat and correct the seasoning, adding sugar if necessary. Let the mixture cool to room temperature, then transfer to a bowl. Cover and refrigerate until cold, about 2 hours.
3. Transfer the kulfi mixture to an ice cream machine and freeze, following the manufacturer’s instructions.
Serves 4 to 6
Note: Use whole milk for kulfi. Skim milk will burn during the reduction process.
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