Kulfi Ice Cream

Method

1. In a large saucepan, combine the evaporated milk, Huletts Castor Sugar, fresh cream, powdered milk, saffron (if using), cardamom, and rose-water.
2. Simmer over a low heat, stirring continuously, until the mixture thickens slightly, for about 15 – 20 minutes. The mixture should coat the back of a spoon when ready. It mustn’t be too thin or runny.
3. Remove from the heat and allow to cool.
4. Pour into lolly molds or into dessert glasses (place a lolly stick in the centres if using glasses) cover and freeze overnight (the longer freezer time, the easier they come out of the moulds).
5. Remove from freezer for about 5 minutes before serving to make it easier to remove from the mould (use a knife to release the Kulfi from the lolly moulds)