After a hot curry, there's nothing like a cooling serving of Kulfi to calm the taste buds. If you haven't had it before, do give it a try - it's similar to ice cream but a little denser.
Cooking time 20 mins (plus overnight freezing)
1 Pour the evaporated milk, condensed milk and double cream into a 16cm 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 flavour infuses.
2 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 over night.
3 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.