Chocolate Kulfi Ice Cream

This recipe is from the best ever chocolate cookbook published by paragon books.

Heat milk and cardamom pods together in a large , heavy saucepan.

Bring to boil , then simmer vigorously until liquid is reduced to 1 / 3 of original amount.

Strain the liquid into a heat-proof bowl , discarding the cardamom , then stir in the sugar and chocolate until melted.

Add the almonds and half of the pistachios , then leave to cool.

Pour mixture into a large freezer-proof container , cover and freeze for at least 2 hours , stirring every 30mins.

Pack the kulfi into 6 yogurt pots or any freezer-proof molds / cups , cover with clingfilm and freeze for 8 hours , or until completely solid.

To serve , dip the base of the molds briefly into hot water , then unmold kulfi onto dessert plates.

Sprinkle with remaining pistachios and serve immediately.

whole milk, cardamom pods, golden caster sugar, bittersweet chocolate, blanched almonds, unsalted shelled pistachios