Jersey Milk and Cardamom Kulfi

Prepare the Potatoes: Steam the Jersey Royal potatoes until cooked through. Mash until smooth and set aside.

Infuse the Milk: In a heavy-bottomed saucepan, combine the Jersey milk and lightly crushed cardamom pods. Bring to a simmer over medium heat.

Reduce the Milk: Reduce the heat to low and simmer gently, stirring frequently to prevent scorching, for about 45-60 minutes, or until the milk has reduced to about half its original volume. This concentrates the flavor and creates a creamy texture.

Add Cream, Butter and Potatoes: Stir in the Jersey Double Cream, Jersey Butter, mashed Jersey Royal potatoes and caster sugar. Continue to simmer for another 5 minutes, stirring constantly, until the sugar has dissolved and the mixture is well combined.

Cool and Strain: Remove from heat and let the mixture cool completely. Strain the mixture through a fine-mesh sieve to remove the cardamom pods and any potato lumps. This ensures a smooth texture. Discard the cardamom pods.

Pour into Molds: Pour the cooled mixture into kulfi molds or small ramekins. If using ramekins, cover them tightly with plastic wrap.

Freeze: Freeze for at least 6 hours, or preferably overnight, until completely solid.

Unmold and Serve: To unmold the kulfi, dip the molds briefly in warm water. Gently pull the kulfi out. Garnish with chopped pistachios (optional) and serve immediately.