Chocolate Kulfi (Ice Cream) - cooking recipe

Ingredients

2 liters whole milk (3.5 pints)
12 cardamom pods
85 g golden caster sugar, light brown is ok (3 oz)
100 g bittersweet chocolate or 100 g semisweet chocolate, good quality (3.5 oz)
10 g blanched almonds, chopped (1/4 oz)
25 g unsalted shelled pistachios, chopped (1 oz)

Preparation

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 (or until firm), 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.