Pistachio Kulfi Pops
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.
This recipe, and others like it, can be found in the article “The Recipes You Should Be Cooking This July.”
How to Make It
Step 1
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
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
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
4
*Find natural food coloring online or at most Whole Foods markets. We used 3-oz. Dixie cups for these pops.
Step 5
5
Make ahead: Up to 2 weeks, frozen.
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
Directions
Step 1
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
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
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
4
*Find natural food coloring online or at most Whole Foods markets. We used 3-oz. Dixie cups for these pops.
Step 5
5
Make ahead: Up to 2 weeks, frozen.
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