Bring the heavy cream and evaporated milk to a simmer in a medium saucepan. Cook, stirring often, until thick enough to coat the back of a spoon, about 15 minutes. Stir in the sugar, cardamom and salt. Let cool completely.
Puree the cream mixture in a blender with the peaches; strain through a fine-mesh sieve into a bowl.
Divide among ten 3-ounce paper cups, then sprinkle with the pistachios. Freeze until slightly frozen, then insert a wooden stick into each. Freeze until solid and firm.