Cardamom and Pistachio Kulfi (Indian Ice Cream)

In a heavy-bottomed saucepan, combine the milk, heavy cream, and sugar. Bring the mixture to a simmer over medium heat, stirring frequently to prevent scorching.

Reduce the heat to low and continue to simmer, stirring occasionally, for about 25-30 minutes, or until the mixture has reduced by about one-third and has slightly thickened. The consistency should be similar to a thin custard.

Remove the saucepan from the heat and stir in the sweetened condensed milk, cardamom powder, saffron milk(if using), and chopped pistachios.

Let the mixture cool completely to room temperature. This is important to prevent ice crystals from forming.

Once cooled, pour the mixture into kulfi molds or popsicle molds. If using popsicle molds, cover with foil and insert popsicle sticks.

Freeze for at least 6-8 hours, or preferably overnight, until completely frozen.

To unmold the kulfi, dip the molds briefly in warm water for a few seconds to loosen the ice cream. Gently pull out the kulfi and serve immediately.