Name: Spiced coffee kulfi
Total time: 1 h 15 min
Yield: Serves 6
Ingredients: 240ml double cream; 400g tin evaporated milk; 400g tin sweetened condensed milk; 1 tbsp instant espresso or coffee granules; 2 green cardamom pods, cracked; 1 cinnamon stick; 1-2 star anise; 35g toasted hazelnuts, roughly chopped

Three different shaped containers full of coffee kulfi

240ml double cream
400g tin evaporated milk
400g tin sweetened condensed milk
1 tbsp instant espresso or coffee granules
2 green cardamom pods
cracked
1 cinnamon stick
1-2 star anise
35g toasted hazelnuts
roughly chopped

Method

step 1
Stir together the cream, evaporated and condensed milks, espresso, cardamom, cinnamon, star anise and ¼ tsp of salt in a medium pan over a medium-high heat until the espresso dissolves and the liquids are combined. Bring to a boil and remove from the heat. Press a piece of baking paper against the surface of the mixture to prevent a skin from forming and let the mixture steep for 1 hour at room temperature. Remove the whole spices and discard. Pour the liquid into six freezer-safe ramekins or lidded kulfi moulds. Cover the tops and transfer to the freezer and allow to firm up for at least 6 hours or preferably overnight.
step 2
The kulfi can be served directly in the ramekins. If using kulfi moulds, run under water for a few seconds, flip, then tap gently to release the kulfi. Garnish with toasted hazelnuts to serve.