Vanilla Bean Kulfi With Strawberries, Candied Almonds and Thai Basil Syrup
Combine milk, cream, sugar and vanilla in a very large pot and bring to a full boil. Reduce heat to a simmer and cook slowly, stirring often until liquids reduce to 2/3 and look like very thick, caramel-colored cream.
Pour mixture through a strainer and chill quickly in an ice bath. Taste and adjust with salt. Chill kulfi and pour directly into 32 2-ounce ice cream pop molds.
Garnish with fresh strawberries, candied almonds and frozen Thai basil syrup drops and freeze overnight. Pop out of molds and serve immediately.