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Title: Saffron Kulfi Pops
Categories: Indian Icecream Ethnic Dessert
Yield: 8 Servings
| 1 1/2 | qt | Whole milk |
| 1/3 | c | Sugar |
| 1/16 | ts | Powdered saffron OR |
| 1/8 | ts | Saffron threads |
| 1 | tb | Boiling water |
| 8 | Paper cups OR | |
| Cooking parchment OR | ||
| Waxed paper | ||
| 8 | Ice cream sticks (opt) |
In a 6-8 quart pan over high heat, stir milk and sugar until simmering. Over medium-high heat, boil until reduced to 2 cups, 25-35 minutes, stirring often; slide pan partially off heat if milk threaten to boil over. Let cool; to speed cooling, set pan in ice water.
Place saffron in a small bowl. Add boiling water, stir, and let stand for 5 minutes. Break up threads with a small spoon. Scrape mixture into warm reduced milk mixture.
Set paper cups in a rimmed pan. Or, to make cones, cut 8 pieces of parchment or waxed paper into 7-1/2" squares. Fold each piece in half to make a triangle. With long edge toward you, bring 1 of the 45' angles to the top of the triangle, then roll toward other angle. To close hole at bottom, starting from the top, press 1 inside sheet to tyhe opposite side. Tape the cone in a few places to hold it together. Support each cone, pointed end down, in a cup slightly taller than the cone; set cups in a rimmed pan.
Divide milk mixture among cups or cones. Freeze until kulfi is thick but not hard, 1 to 1-1/2 hours; then, if desired, push an ice cream stick into each container. Freeze until firm, about 2 hours longer. To eat, peel off paper. To store, seal kjulfi (still in cups or cones) in a parge plastic bag; freeze for up to 2 weeks.
Per serving: 143 calories; 6 grams protein; 6.1 grams fat; (3.8 grams saturated fat); 17 grams carbohydrates; 90 milligrams sodium; 26 milligrams cholesterol.
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