Chef Lasath from Spice Restaurant in Bethel shows Tina Redwine how to make Indian inspired cuisine.

Whole milk 1gal
Sugar 1 lb
Cardamom powder 1/2 tsp
Saffron just pinch

Add milk in to a heavy-bottomed pan and bring to a boil. Add the sugar, cardamom, and saffron to the boiling milk; reduce heat to low and simmer, stirring frequently, for 10 minutes. Remove from heat and allow to cool to room temperature. Pour the mixture into molds and freeze until solid, about 4 hours.