Serves: 4
Total Calories: 388

2 quarts milk, whole (see note)
6 cardamon pods, green, crushed and tied in a piece of cheesecloth
1/2 cup sugar, or more to taste
3 tablespoons pistachio nuts, chopped
3 tablespoons almonds, blanched, chopped

1. Combine the milk and cardamom in a large, heavy saucepan and gradually bring to a boil over medium-high heat. Reduce the heat to medium and simmer the milk briskly, stirring often with a wooden spoon, until reduced to 3 cups, about 1 hour. Remove and discard the cardamom.

2. Stir in 1/2 cup sugar, the pistachio nuts, and almonds and simmer for 3 minutes. Remove from the heat and correct the seasoning, adding sugar if necessary. Let the mixture cool to room temperature, then transfer to a bowl. Cover and refrigerate until cold, about 2 hours.

3. Transfer the kulfi mixture to an ice cream machine and freeze, following the manufacturer’s instructions.

Serves 4 to 6

Note: Use whole milk for kulfi. Skim milk will burn during the reduction process.

Nutritional Facts:

Serves: 4
Total Calories: 388
Calories from Fat: 118

More Recipes from the The Barbecue Bible Cookbook:
Argentinian Caramel Cream / Dulce de Leche
Balinese Grilled Bananas In Coconut Milk Caramel
Cardamom Caramel Ice Cream / Kulfi
Catalan Cream / Crema Catalana
Coco Loco Brulee
Coconut Ice Cream
Coconut Milk
Fire-Roasted Apples
Fruit Cooler
Grilled Sugar-Dipped Pineapple
Indian Cardamon-Pistachio Rice Pudding / Kheer
Korean Fruit "Punch"
Lemon-Ginger Creme Brulees
Persian Lemon and Rosewater "Sundae" With Sour Cherry Syrup / Faluda
The Pompano Grille's Fire-Grilled Banana Split
Uptown S'mores
Whipped Cream