Ingredients

1 litre Co-op semi skimmed milk 200ml Co-op double cream 50g Co-op demerara sugar 35g unsalted pistachios, chopped, plus extra to garnish 35g ground almonds A few raspberries (optional) A few sprigs mint (optional;

Method

1. Bring the milk to the boil in a pan 2. Add the cream and reduce the heat 3. Simmer for 7-10 mins, stirring regularly, until just starting to thicken 4. Add the sugar, pistachios and almonds and stir 5. Simmer for 30-35 mins more, stirring regularly, until the mixture has reached the consistency of double cream 6. Set aside to cool completely 7. Divide the mixture between 6 small plastic cups 8. Cover and put in the fridge until completely chilled, then freeze for 5 hours or overnight 9. Remove the kulfis from the freezer 10-15 mins before serving 10. Unmould onto plates and garnish with a sprinkle of chopped pistachios, plus a few raspberries and a sprig of mint, if you like