Ingredients Serves 6
| 1 can (12 oz) evaporated milk |
| 4 earl grey tea bags |
| 1⁄2 tsp ground cardamom |
| 1 can (14 oz) sweetened condensed milk |
| 1 cup heavy cream |
| 1 handful pistachios, finely chopped, plus extra for garnish (optional) |
Directions
- In a small saucepan over medium heat, bring evaporated milk to a simmer until small bubbles form around the outside of the pot. Meanwhile, snip the tops off the tea bags and add to the evaporated 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 sweetened condensed milk, heavy cream, and a handful of pistachios. 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." Freeze overnight.
- To serve, run the ice pop mold under hot water to loosen them. This can also be done with the smaller bowls to serve as a little kulfi half domes. Garnish with more pistachios, if desired.
