Recipe: Creamy Pistachio Pops

On these hot summer days, ice cream and popsicles are a favorite treat for many. This popsicle recipe is creamy and refreshing and incorporates some ingredients you may have never thought to include in your popsicle recipes.

Chef Aarti Sequeira shares this special kulfi recipe. Kulfi is an Indian frozen dairy desert–like a version of ice cream. Because it’s made in a similar way as ice cream (minus the ice cream machine), these popsicles have a heavier texture than your typical popsicle and the use of spices and pistachios really amp up the flavor.

Recipe from Aarti Sequeira, Food Network

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. Garnish with more nuts if you like and serve.

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