Saffron Kulfi Pops

Directions

1. 1
   In a 6 to 8 quart pan over high heat, stir milk and sugar until simmering.
2. 2
   Over medium-high heat, boil until reduced to 2 cups, 25 to 35 minutes, stirring often; slide pan partially off heat if milk threatens to boil over.
3. 3
   Let cool; to speed cooling, set pan in ice water.
4. 4
   Place saffron in a small bowl.
5. 5
   Add boiling water, stir, and let stand for 5 minutes.
6. 6
   Break up threads with a small spoon.
7. 7
   Scrape mixture into warm reduced milk mixture.
8. 8
   Set paper cups in a rimmed pan.
9. 9
   Or, to make cones, cut 8 pieces of parchment or waxed paper into 7 1/2 inch squares.
10. 10
    Fold each piece in half to make a triangle.
11. 11
    With long edge toward you, bring 1 of the 45 degree angles to the top of the triangle, then roll toward other angle.
12. 12
    To close hole at bottom, starting from the top, press 1 inside sheet to the opposite side.
13. 13
    Tape the cone in a few places to hold it together.
14. 14
    Support each cone, pointed end down, in a cup slightly taller than the cone; set cups in a rimmed pan.
15. 15
    Divide milk mixture among cups or cones.
16. 16
    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.
17. 17
    Freeze until firm, about 2 hours longer.
18. 18
    To eat, peel off paper.
19. 19
    To store, seal kulfi (still in cups or cones) in a large plastic bag; freeze for up to 2 weeks.