Decadent Mango Kulfi

Ingredients:
Heavy cream ? 2 cups
Whole milk ? 2 cups
Mango puree ? 1 cup (I used Kesar brand?s Alphonso mango puree)
Sugar ? ½ - ¾ cup (depending on the sweetness of the mango puree)
Corn starch ? 1tsp
Saffron ? big pinch, mixed in 2tbsp of warm milk
Ground cardamom (Elaichi) ? 1tsp

Method:
Blend the bread with cornstarch and ½ cup of milk and set aside.
In a wide heavy bottom pan (non-stick is preferable), bring heavy cream and the remaining milk to a boil; make sure that you are stirring the milk frequently to avoid burning or scorching. Simmer on medium-high flame until the milk thickens from 3½ cups to about 2½ cups.
Lower the flame to medium and slowly stir in the corn starch-bread mixture. Cook for 3-4 minutes, stirring frequently. According to Manjulaji this step prevents the formation of icicles in kulfi.
Next add sugar and mango puree. Let the mixture come to a slow simmer and cook for couple more minutes. Add elaichi & saffron; remove from heat and let cool completely.
Pour into kulfi molds or into a glass dish. Freeze until set about 4 -6 hours or overnight.
When using a glass dish to freeze, make sure you cover it with a plastic wrap touching the kulfi to ovoid icicle formation on the surface.To remove, simple place the molds/ glass dish in hot water for a minute and once the kulfi is out enjoy immediately.

For everyone in the U.S. enjoy your Labor Day weekend..