Recipe courtesy of Aarti Sequeira
Episode: My House
Print
Creamy Pistachio Pops
Total:
12 hr 15 min
Prep:
10 min
Inactive:
12 hr
Cook:
5 min
Yield:
6 to 8 popsicles
Level:
Easy
Total:
12 hr 15 min
Prep:
10 min
Inactive:
12 hr
Cook:
5 min
Yield:
6 to 8 popsicles
Level:
Easy

Ingredients

  • One 12-ounce can evaporated milk
  • 4 Earl Grey tea bags
  • 1/2 teaspoon ground cardamom
  • One 14-ounce can sweetened condensed milk
  • 1 cup heavy cream
  • Handful finely chopped pistachios, plus extra for garnish
  •  

Directions

In a small saucepan over medium heat, bring the evaporated

milk to a simmer until small bubbles form around the circumference of the pot.

Meanwhile, snip the tops of the tea bags and add to the evaporated milk. Whisk in the

cardamom. Once the milk is simmering, turn the heat off, cover and let sit and

steep for 30 minutes.

Strain the evaporated milk into a large bowl. Whisk in the

condensed milk, heavy cream and pistachios. Pour the mixture into ice pop

molds, small bowls or a large bowl. Cover the bowls with a piece of plastic

wrap to avoid freezer burn and the formation of a "skin." Pop them

into the freezer and freeze overnight.

 

When you're ready to serve, run the ice pop mold under hot

water to loosen it. You can do the same thing for the smaller bowls if you'd like

to serve it as a little kulfi half dome. Garnish with more nuts if you like and

serve. 

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