Kulfi with Pistachios and Dried Cranberries
From Cherrapeño

Adapted from Passionate About Baking

1 litre whole milk (full fat milk)
6-8 whole green cardamom pods, seeds removed and crushed
3-5 tablespoons sugar, depending on how sweet you want it
¼ cup pistachios, chopped finely, plus a handful for garnishing
¼ cup dried sweetened cranberries, plus a handful for garnishing

Put the milk and sugar into a large, heavy bottom saucepan & boil until reduced to a third - making sure you stir it frequently. The mixture should be thick & creamy.

Add the crushed cardamom and chopped pistachios and simmer for 5 minutes. Remove from heat and add the dried cranberries. Turn the mixture into a bowl to cool.

When the mixture is cold, spoon it straight into little moulds. If you do have an ice cream machine, use it to churn the kulfi. Keep an eye on it and just before it gets to the 'too frozen to pour' stage, spoon the kulfi into the moulds. Cover the moulds tightly with foil and freeze overnight.

Turn out onto serving plates and garnish with the reserved pistachios and cranberries.

Note: I don't have kulfi moulds, I just used an all purpose silicone mould instead. You can use any kind of mould, even Popsicle moulds.