Peach And Cardamom Kulfi (Indian Ice Cream) - cooking recipe

Ingredients

3 cups sweetened condensed milk
3/4 cup heavy cream
2 None cardamom pods, bruised
2 tbsp honey
3 None medium peaches, pitted, peeled, finely chopped
1 tbsp pistachios, chopped, to serve

Preparation

Grease and line base of 4 freezer-proof dishes, 8 oz each, with parchment paper. Combine condensed milk, cream and cardamom in a large heavy-bottomed saucepan over medium heat. Bring to a boil, reduce heat and simmer, stirring occasionally, for 10 mins, or until reduced to about 2 1/2 cups.
Add honey then remove from heat. Set aside for 20 mins to infuse. Strain and discard cardamom. Add peaches then transfer to prepared dishes. Cover with foil and freeze overnight, or until firm.
Dip dishes briefly in hot water to loosen. Invert into shallow serving bowls. Serve sprinkled with pistachios.