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Pistachio Kulfi Pops

 

20

Yield

8

servings

Prep

30

min

Cook

10

min

Ready

3

hrs

Low Cholesterol, Trans-fat Free, Low Sodium
 

Ingredients

1 ½ quarts milk
whole
cup sugar
½ cup pistachio nuts
shelled, roasted
8 each popsicle sticks
optional
*

Directions

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 199g (7.0 oz)
Amount per Serving
Calories 16738% of calories from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 3g 14%
Trans Fat 0g
Cholesterol 15mg 5%
Sodium 76mg 3%
Total Carbohydrate 6g 6%
Dietary Fiber 1g 3%
Sugars g
Protein 15g
Vitamin A 7% Vitamin C 1%
Calcium 22% Iron 2%
* based on a 2,000 calorie diet How is this calculated?

 

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