Photo: Erin Kunkel; Styling: Emma Star Jensen
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.
How to Make It
Step 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.
Step 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.
Step 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.
Step 4
*Find natural food coloring online or at most Whole Foods markets. We used 3-oz. Dixie cups for these pops.
Step 5
Make ahead: Up to 2 weeks, frozen.
Chef's Notes
Allow 15 minutes, plus 6 hours to freeze.
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