Indian Pistachio Ice Cream (Kulfi)

Ingredients:

• 340 g unsweetened condensed milk (concentrated milk)
• 4 Earl Grey tea bags
• 0.5 tsp ground cardamom
• 400 g of condensed milk with sugar
• 1 cup heavy cream
• A handful of finely chopped pistachios, plus a few extra for serving

Preparation:

1. Pour unsweetened condensed milk into a small saucepan and heat until bubbles form around the edges.
2. Meanwhile, remove the labels from the tea bags and place them in the milk. Stir in the cardamom. Once the milk boils, turn off the heat, cover the tea bag, and let it steep for 30 minutes.
3. Strain the milk into a large bowl. Stir in the sweetened condensed milk, heavy cream, and pistachios. Pour the mixture into ice cream molds, small bowls, or a large bowl. Cover the bowls with plastic wrap to prevent the cream from forming a skin. Freeze overnight.
4. Before serving, run hot water over the ice cream molds to release the ice cream. You can do the same with the ice cream bowls if you want to scoop them out and serve them in a dome shape. Sprinkle with crushed pistachios, if desired, and serve.