Creamy Pistachio Pops
Creamy Pistachio Pops
- Level: Easy
- Yield: 6 to 8 popsicles
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 330
- Total Fat
- 19
- Saturated Fat
- 12
- Carbohydrates
- 33
- Dietary Fiber
- 0
- Sugar
- 32
- Protein
- 8
- Cholesterol
- 70
- Sodium
- 119
- Total: 12 hr 15 min (includes freezing time)
- Prep: 10 min
- Inactive: 12 hr
- Cook: 5 min
- Level: Easy
- Yield: 6 to 8 popsicles
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 330
- Total Fat
- 19
- Saturated Fat
- 12
- Carbohydrates
- 33
- Dietary Fiber
- 0
- Sugar
- 32
- Protein
- 8
- Cholesterol
- 70
- Sodium
- 119
- Total: 12 hr 15 min (includes freezing time)
- Prep: 10 min
- Inactive: 12 hr
- Cook: 5 min
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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