| | | | Ingredients | | | | | | | | • 1 1/2qt Whole milk • 1/3cup Sugar • 63/1000tsp Powdered Baby Brand Saffron or • 1/8tsp Baby Brand Saffron threads • 1tbl Boiling water • 8x Paper cups or • Cooking parchment or • Waxed paper • 8 x Ice cream sticks (optional) | | | | | | | | Preparation | | | | | | | | - 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 Baby Brand 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 the 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 kulfi (still in cups or cones) in a large plastic bag; freeze for up to 2 weeks.
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