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