Chocolate Hazelnut Kulfi

Ingredients

• ½ cup (46 g) milk powder
• 2 tbsp (12 g) cocoa powder
• 1⅔ cups (410 ml) heavy cream, divided
• 1 can (354 ml) evaporated milk
• ½ cup (109 g) Redpath® Dark Brown Sugar, packed
• 1½ tsp (3g) ground cardamom
• ¼ tsp (2 g) salt
• ⅓ cup (57 g) milk chocolate, finely chopped or chips, melted
• ⅓ cup (48 g) toasted hazelnuts, finely chopped

Method

1. In a heavy-bottomed pot, whisk together the milk powder and cocoa powder. Slowly whisk in ½ cup of the heavy cream until no lumps remain. Whisk in remaining cream and evaporated milk.
2. Place the pot over medium heat and bring to a boil while constantly stirring to prevent burning.
3. Add in the Redpath® Dark Brown Sugar, ground cardamom, and salt. Stir and reduce heat to low. Simmer for 8 to 10 minutes, stirring occasionally.
4. Place chocolate into a microwaveable bowl. Heat at 15 second intervals until melted, stirring in between heatings.
5. Remove pot from heat and whisk in the melted chocolate until thoroughly combined.
6. Allow to cool at room temperature, stirring every so often to prevent a skin from forming.
7. Place into the fridge to chill completely; 2 hours.
8. Remove mixture from fridge. Stir in hazelnuts and fill moulds, being careful not to fill completely as the mixture will expand slightly when frozen.
9. If using disposable cups or moulds that do not come with a cover, cover the tops with foil or plastic wrap before placing into the freezer. Push in popsicle sticks (if using moulds that do not have their own) about 1 hour into the chilling process. Freeze for 6 hours or overnight.
10. To serve, carefully dip moulds in a bowl of hot water and gently pull on the stick to release. Roll each popsicle in toasted hazelnuts, chocolate shavings, or drizzle with melted dark chocolate. Serve immediately.