Pistachio Kulfi Pops
In a 6 to 8 quart pan over high heat, stir milk and sugar until simmering.
Over medium-high heat, boil until reduced to 2 cups, 25 to 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 7½ inch 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 1½ hours; then, if desired, push an ice cream stick into each container.
Freeze until firm, about 2 hours longer. To eat, peel off paper.