Creamy Pistachio Pops Recipes

PISTACHIO ICE CREAM

Steps:

• Add ½ cup pistachios and ¾ cup sugar to a food processor and process until finely chopped and blended.
• Add evaporated milk, cream, and salt to a saucepan over medium-low heat. Stir in the pistachio mixture. Cook, stirring occasionally, until almost simmering and sugar has dissolved, 3-4 minutes. Remove from heat.
• Add egg yolks to a bowl and whisk well. Slowly whisk 1 cup of hot milk mixture into the yolks. Pour the egg mixture into the saucepan and cook, stirring continuously, until thickened, about 8-10 minutes. (Do not allow the custard to boil.)
• Pour the custard through a fine-mesh sieve set over a bowl; discard what's left in the strainer. Cover mixture and refrigerate for several hours or overnight, until completely chilled. (Depending on the your ice cream maker, you may need to freeze the bowl of the ice cream maker overnight as well).
• Stir in almond and vanilla extract and then pour the mixture into an ice cream maker and freeze/churn according to the manufacturer's instructions.
• Stir in remaining 1/2 cup pistachios. Transfer the ice cream to a container, cover the surface with plastic wrap, and freeze until firm, at least 3 hours.

FROZEN PISTACHIO PUDDING POPS

Steps:

• 1. whisk together all ingredients and pour/spoon into popsicle molds. add a popsicle stick to each one and freeze for serveal hours or until frozen.

CREAMY PISTACHIO POPS

Steps:

• In a small saucepan over medium heat, bring evaporated milk to a simmer until small bubbles form around the circumference of the pot.
• Meanwhile, snip the tops of the tea bags and add to the milk.
• Whisk in cardamom.
• Once the milk is simmering, turn the heat off, cover and let sit and steep for 30 minutes.
• Strain the evaporated milk into a large bowl.
• Whisk in the condensed milk, heavy cream and pistachios.
• Either pour the mixture into ice pop molds, small bowls or a large bowl.
• Cover the bowls with a piece of plastic wrap to avoid freezer burn and the formation of a "skin".
• Pop them into the freezer and freeze overnight.
• When you're ready to serve, run the ice pop mold under hot water to loosen it.
• You can do the same thing for the smaller bowls if you'd like to serve it as a little kulfi half dome.
• Garnish with more nuts if you like and serve.