Rose petal & cardamom kulfi (Indian ice cream)

Method

1. Bring the milk and cream to the boil in a heavy-based saucepan. Reduce the heat and simmer, stirring continuously, until the mixture has reduced to one-third of its original volume. Allow to cool.
2. Add the rose syrup, cardamom and rose petals to the reduced milk. Allow to cool before putting in the fridge for three hours.
3. Churn the chilled milk mixture in an ice cream machine until it begins to set. Scoop into either dariole moulds or ramekin dishes. Freeze for three to four hours, or until well set. Soften the kulfi, by leaving out on the bench for a few minutes and sprinkle over the pistachios to serve.