Saffron Kulfi Pops

Directions

In a 6 to 8 quart pan over high heat, stir milk and sugar 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 threatens to boil over.

Let cool; to speed cooling, set pan in ice water.

Place saffron in a small bowl.

Add boiling water, stir, and let stand for 5 minutes.

Break up threads with a small spoon.

Scrape mixture into warm reduced milk mixture.

Set paper cups in a rimmed pan.

Or, to make cones, cut 8 pieces of parchment or waxed paper into 7½ inch squares.

Fold each piece in half to make a triangle.

With long edge toward you, bring 1 of the 45 degree 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 the 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 1½ 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 kulfi (still in cups or cones) in a large plastic bag; freeze for up to 2 weeks.