Step 1

Stir together the heavy cream, evaporated milk, condensed milk, instant espresso, salt, cardamom, cinnamon, and star anise in a medium saucepan over medium-high heat, until the espresso dissolves and the liquids are combined. Bring to a boil and remove from the heat. Press a piece of plastic wrap against the surface of the mixture to prevent a skin from forming on the surface and let the mixture steep for 1 hour at room temperature. Remove the whole spices and discard. Pour the liquid into 6 freezer-safe ramekins or kulfi molds. Wrap the tops with plastic wrap or top with kulfi lids. Transfer to the freezer and let firm for at least 6 hours, preferably overnight.

Step 3

The kulfi can be served directly in the ramekins. If using kulfi molds, run the metal mold under water for a few seconds, flip, and tap gently to release the kulfi. Garnish with the toasted hazelnuts.

Step 5

Yield: Makes 6 servings

Step 8

Excerpted from The Flavor Equation: The Science of Great Cooking in 114 Essential Recipes by Nik Sharma (C) 2020 Reproduced by permission of Chronicle Books. All rights reserved.