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.

Adeena Sussman
This Story Originally Appeared On sunset.com

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Erin Kunkel; Styling: Emma Star Jensen

Recipe Summary

active:
15 mins
total:
6 hrs 15 mins
Yield:
Makes 8 (1/4-cup size) popsicles (serving size: 1 popsicle)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • Make ahead: Up to 2 weeks, frozen.

Chef's Notes

Allow 15 minutes, plus 6 hours to freeze.

Nutrition Facts

178 calories; calories from fat 69%; protein 3.4g; fat 14g; saturated fat 6g; carbohydrates 11g; fiber 1.4g; sodium 103mg; cholesterol 30mg.
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