Saffron kulfi pops

Yield: 8 Servings

Ingredients:

1 1/2 qt Whole milk
1/3 c Sugar
1/16 ts Powdered saffron -OR
1/8 ts Saffron threads
1 tb Boiling water
8 Paper cups

Instructions:

-OR Cooking parchment -OR Waxed paper 8 Ice cream sticks (opt) In a 6-8 quart pan over high heat stir milk and sugar until simmering. Over medium-high heat boil until reduced to 2 cups 25-35 minutes stirring often; slide pan partially off heat if milk threaten 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 7-1/2" squares. Fold each piece in half to make a triangle. With long edge toward you bring 1 of the 45' 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 tyhe 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 1-1/2 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 kjulfi (still in cups or cones) in a parge plastic bag; freeze for up to 2 weeks. Per serving: 143 calories; 6 grams protein; 6.1 grams fat; (3.8 grams saturated fat); 17 grams carbohydrates; 90 milligrams sodium; 26 milligrams cholesterol.