Evaporated milk: 300ml
Shredded almonds: 50 g
Cardamom pods: 3
Double cream: 300 ml
Condensed milk: 300 ml
Pour the evaporated milk, condensed milk and double cream into a saucepan. Add the cardamom pods and warm over a gentle heat. Bring up to the boil and remove from the heat. Leave for 10 minutes while cardamom flavours infuse
Strain through a sieve into a mixing bowl and whisk by hand for a minute or so to remove any lumps. Leave to cool. Stir in the almonds and then pour into a plastic container and freeze overnight
To serve, use an ice cream scoop to spoon into bowls (a couple of small scoops per person should be sufficient as it's fairly sweet) and garnish with shredded almonds.
Kulfi is one of the common Indian frozen desserts that can be made in various flavour profiles and with a lot of toppings, one of the common ones being faluda which are usually served in the form of noodles made of tapioca flour.