Creamy Pistachio Pops

By hcardall

This recipe is amazing! It is refreshing, flavorful, and impressive. Everyone I have made it for is so suprised when they try it and become addicted quickly. I love the idea that it is a frozen dessert that I don't have to fuss with too much. Thank you Aarti Sequeira!!

Ingredients

• One 12-ounce can evaporated milk
• 4 Earl Grey tea bags
• 1/2 teaspoon ground cardamom
• One 14-ounce can sweetened condensed milk
• 1 cup heavy cream
• Handful finely chopped pistachios, plus extra for garnish

Details

Servings 6
Preparation time 5mins
Cooking time 725mins
Adapted from foodnetwork.com

Preparation

Step 1

In a small saucepan over medium heat, bring the 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 evaporated milk. Whisk in the 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. 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. Garnish with more nuts if you like and serve.