Pistachio kulfi pops

8 servings

Ingredients

Quantity Ingredient
1½ quart Whole milk
⅓ cup Sugar
½ cup Shelled roasted pistachios
8 Paper cups OR
Cooking parchment OR
Waxed paper
8 Ice cream sticks (opt)

Directions

In a 6-8 quart pan over high heat, stir milk and sugar until simmering. Over medium-high heat, boil until reduced to 2 cups, 25-35 minutes, stirring often; slide pan partially off heat if milk threaten to boil over. Let cool; to speed cooling, set pan in ice water.

Coarsely chop pistachio nuts; stir into cooled reduced milk mixture.

Set paper cups in a rimmed pan. Or, to make cones, cut 8 pieces of parchment or waxed paper into 7-½" squares. Fold each piece in half to make a triangle. With long edge toward you, bring 1 of the 45' angles to the top of the triangle, then roll toward other angle. To close hole at bottom, starting from the top, press 1 inside sheet to tyhe opposite side. Tape the cone in a few places to hold it together. Support each cone, pointed end down, in a cup slightly taller than the cone; set cups in a rimmed pan.

Divide milk mixture among cups or cones. Freeze until kulfi is thick but not hard, 1 to 1-½ hours; then, if desired, push an ice cream stick into each container. Freeze until firm, about 2 hours longer.

To eat, peel off paper. To store, seal kjulfi (still in cups or cones) in a parge plastic bag; freeze for up to 2 weeks.

Per serving: 190 calories; 7.7 grams protein; 10 grams fat; (4.3 grams saturated fat); 19 grams carbohydrates; 90 milligrams sodium; 26 milligrams cholesterol.

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