Cardamom Mango Kulfi with Salted Perfection Cinnamon Vanilla Finishing Salt

Ingredients

• 2 cups whole milk
• 1 cup heavy cream
• 1/2 cup sweetened condensed milk
• 1 cup ripe mango puree (about 2 medium mangos)
• 1/4 cup sugar
• 1 tsp ground cardamom
• 1/4 cup chopped pistachios
• 1 tsp Salted Perfection Cinnamon Vanilla Finishing Salt
• 1 tsp rose water
• 4 popsicle molds or small ramekins

Instructions

1. In a heavy-bottom saucepan, combine whole milk and heavy cream. Bring to a gentle simmer over medium heat, stirring frequently to avoid scorching. We’re looking for that silky base, capisce?
2. Lower the heat and add sweetened condensed milk and sugar. Stir continuously until sugar dissolves and mixture thickens slightly, about 10 minutes. This ain’t no rush job, patience is the secret sauce.
3. Stir in ground cardamom and rose water. Remove from heat and let the mixture cool to room temp. Flavor’s gotta settle like a made man.
4. Fold in mango puree and chopped pistachios, reserving a few pistachios to garnish later.
5. Pour the kulfi mixture into molds or ramekins, cover with foil or lids, and freeze for at least 6 hours or overnight until firm.
6. To serve, unmold the kulfi by briefly dipping molds in warm water. Sprinkle each with a pinch of Salted Perfection Cinnamon Vanilla Finishing Salt and reserved pistachios for that bangin’ finishing touch.
7. Visit www.saltedperfection.com and leave a Five Star review. DUNZO!