Cardamom Kulfi Pops - milk

Method

• In a 6 to 8 quart pan over high heat, stir milk, sugar, and cardamom until simmering.
• Over medium-high heat, boil until reduced to 2 cups, 25 to 35 minutes, stirring often; slide pan partially off heat if milk threaten to boil over.
• Let cool; to speed cooling, set pan in ice water.
• Set paper cups in a rimmed pan.
• Or, to make cones, cut 8 pieces of parchment or waxed paper into 7 1/2 inch squares.
• Fold each piece in half to make a triangle.
• With long edge toward you, bring 1 of the 45 angles to the top of the triangle, then roll toward other angle.
• To close hole at bottom, starting from the top, press 1 inside sheet to tyhe opposite side.
• Tape the cone in a few places to hold it together.
• Support each cone, pointed end down, in a cup slightly taller than the cone; set cups in a rimmed pan.
• Divide milk mixture among cups or cones.
• Freeze until kulfi is thick but not hard, 1 to 1 1/2 hours; then, if desired, push an ice cream stick into each container.
• Freeze until firm, about 2 hours longer.
• To eat, peel off paper.
• To store, seal kjulfi (still in cups or cones) in a parge plastic bag; freeze for up to 2 weeks.