Method:
1.In a heavy pan, combine 12 oz. can evaporated milk,2 cups milk (I used 2%)
2.Bring to a boil, then simmer, stirring often for 20-30 minutes or until the mixture is reduced by a third or so. Be sure to scrape all the milk solids at the side of the pan into the mixture.
3.Dissolve 2 tsp. cornstarch (cornflour) in 2 tbsp. cold milk. Stir it into the boiling mixture and let it cook for 5-10 minutes, stirring often, until the mixture thickens.
4.Turn off the heat. Stir in 2⁄3 cup sugar (more or less to taste) 1⁄3 cup pistachios, toasted lightly and ground to a fine powder 1 cup cream 1 tsp. cardamom powder.1 large pinch of saffron OR 2 tsp. rose water
5.Let the mixture cool. Pour it into a sturdy lidded container and place in the freezer. Let it chill for 2 hours, then remove it from the freezer every hour and churn it with a spatula to break up the ice crystals. Do this 4-5 times, then let the kulfi freeze until you serve it.
For a variation, set the kulfi in popsicle molds instead.