Cardamom, Cinnamon and Pistachio Ice Pops (Kulfi)
Prep Time
Cooking Mode
This ice pop is inspired by the traditional Indian Kulfi ice cream pop made from simmered, flavoured, sweetened milk. (Bonus: there’s no ice cream maker required.) Try making kulfi at home this summer!
1 cup unsweetened evaporated milk
¼ cup honey or sugar
3 green cardamom pods, coarsely crushed in a mortar and pestle
1 cinnamon stick, about 2 inches (5 cm) long
1 cup 35% cream
½ cup roasted salted pistachios, finely chopped
1 cup unsweetened evaporated milk
¼ cup honey or sugar
3 green cardamom pods, coarsely crushed in a mortar and pestle
1 cinnamon stick, about 2 inches (5 cm) long
1 cup 35% cream
½ cup roasted salted pistachios, finely chopped
Directions
1In a small pot, bring evaporated milk, honey, cardamom pods and cinnamon stick to a boil. Remove from the heat. Cover and let infuse for 5 min.
2Strain mixture through a fine sieve set over a bowl. Compost the spices. Stir 35% cream into milk mixture. Pour the mixture into the cavities of an ice pop mould. Insert an ice pop stick into the centre of each cavity. Freeze for at least 4 hrs.
3When ready to serve, spread pistachios out on a plate. Unmould the popsicles and coat with the pistachios. Serve immediately.
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Personal Note
Personal Note
