Lychee and Almond Kulfi

• 1.2 litres (2 pints) whole milk
• 425 ml (14

Pour the milk into a large, heavy-bottomed saucepan and bring to the boil. Continue to boil for about 30 minutes, adjusting the heat to prevent it boiling over, and occasionally stirring to ensure that it does not stick to the base, then add the evaporated milk. As the milk thickens, stir continuously to prevent it sticking to the pan. Once the consistency is thick enough to coat the back of a