Quick Kulfi Recipe

Ingredients  

• 10 whole cardamom (see notes)
• 1/4 cup salted pistachios 
• 1/4 cup sliced almonds
• 1 can evaporated milk (12 oz.)
• 1 can sweetened condensed milk (14 oz.)
• 1 pint heavy whipping cream (16 oz.)
• 2 tbsp. edible dried rose petals

Instructions 

• Crush the cardamom using a mortar and pestle. Remove and discard the husk and coarsely grind the seeds.
• Dry roast the sliced almonds in a preheated nonstick pan to a light brown.
• Dry roast the pistachios next and then coarsely chop them
• Pour the heavy whipping cream, condensed milk, and evaporated milk into a large Tupperware container and whisk until you have a uniform consistency.
• Add in the crushed cardamom, toasted almonds and chopped and toasted pistachios.
• Place a piece of plastic wrap right on the surface of the mixture, then place the lid on the container, and put the Kulfi in the freezer. 
• After 6 hours, remove the container from the fridge and uncover it. The ice cream should be frozen around the edges and still liquid in the center. Remix it so that the temperature equalizes. 
• Replace the plastic wrap and lid just like before and return it to the freezer.
• The kulfi will be completely ready to eat the next morning (12 hours).
• Plate the kulfi, garnish it with some dried edible rose petals, and enjoy.