In a large bowl, stir together well the evaporated milk, condensed milk, cream, and cardamom. Pour into popsicle molds, Indian stainless steel kulfi molds, or even a small bowl. Freeze overnight. Remove from the molds. Serve sprinkled with rose water.

Tips:
Before serving, dip the ice-cream mold in warm water to make it easier to remove the ice cream.

Variations:
The possibilities are endless. Instead of the cardamom, you can add your own favorite flavoring. I love crushed unsalted pistachios. Another favorite is 1/4 cup of mango pulp. My sister loves hers plain topped with crushed almonds. In most Indian grocery stores you will find a delicious rose syrup called Rooh Afsa; top each serving with a teaspoonful.