Indian Pistachio Ice Cream "Pista Kulfi"

Ingredients:

• 1.3 liters of milk
• 1/4 cup sugar, or to taste
• 1/2 tsp ground green cardamom seeds
• 1/4 cup ground pistachios
• 1-2 drops green food coloring (optional)
• 1/4 cup coarsely chopped blanched pistachios

Preparation:

1. To prepare the pudding: Pour the milk into a large, heavy wok or skillet and bring to a boil over high heat. Continue boiling, stirring, for 2-3 minutes.
   
   Reduce heat to medium-low and simmer, stirring and scraping down the sides and bottom of the wok frequently, until the milk has reduced to at least 3/4 of its volume, about 45 minutes. You should have about 2 cups of evaporated milk remaining. (There should be a few lumps.)
2. Stir in the sugar, cardamom seeds, ground pistachios, and food coloring (if using) and cook, stirring, until the sugar dissolves, 5 to 7 minutes, during which time the pudding will thin out and then thicken again.
3. Transfer the mixture to traditional kulfi cones or 150ml disposable plastic soufflé cups. Cover and freeze until completely frozen, at least 4 hours.
4. To serve, dip each mold in hot water for about 10 seconds, run a knife around the inside edge, and immediately transfer to a dessert plate. Serve whole or cut into smaller pieces, sprinkle with chopped pistachios, and serve.