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Pistachio Kulfi Pops

Photo: Erin Kunkel; Styling: Emma Star Jensen

Active time 15 mins
Total time 6 hrs, 15 mins
Yield

Makes 8 (1/4-cup size) popsicles (serving size: 1 popsicle)

Kulfi is a rich, thick ice cream beloved on the Indian subcontinent--and on Indian menus in the West. Natural food coloring gives them a greenish hue (otherwise they are pale brown). You can use any mold you like for these popsicles, but you'll get a different number of pops depending on the mold size.

Ingredients

  • 1/2 cup plus 2 tbsp. heavy whipping cream
  • 1/2 vanilla bean pod, split lengthwise
  • 1/3 cup sweetened condensed milk
  • 1/4 cup whole milk
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground pepper
  • 8 drops natural yellow food coloring (optional), such as India Tree*
  • 2 drops natural blue food coloring (optional), such as India Tree
  • 2/3 cup toasted salted pistachios, finely ground in a food processor, divided

Nutrition Information

  • calories 178
  • caloriesfromfat 69 %
  • protein 3.4 g
  • fat 14 g
  • satfat 6 g
  • carbohydrate 11 g
  • fiber 1.4 g
  • sodium 103 mg
  • cholesterol 30 mg

How to Make It

  1. In a medium bowl, whip cream to soft peaks with a mixer. With the tip of a knife or a spoon, scrape vanilla seeds from pod and add to cream. Add condensed milk, whole milk, cardamom, pepper, and food coloring, if using, and beat cream 1 minute to rethicken a little. Stir in 1/3 cup pistachios by hand.

  2. Divide mix among 8 (1/4 cup) popsicle molds*. Freeze until slushy, about 1 hour; then insert sticks and freeze until solid, about 5 hours more.

  3. To unmold popsicles, either let sit at room temperature 5 minutes or run molds under warm water 10 to 15 seconds. Dip tops in remaining pistachios.

  4. *Find natural food coloring online or at most Whole Foods markets. We used 3-oz. Dixie cups for these pops.

  5. Make ahead: Up to 2 weeks, frozen.

Cook's Notes

Allow 15 minutes, plus 6 hours to freeze.