Peach-Pistachio Kulfi
- Level: Easy
- Yield: 10 kulfis
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 181
- Total Fat
- 13
- Saturated Fat
- 7
- Carbohydrates
- 14
- Dietary Fiber
- 1
- Sugar
- 13
- Protein
- 4
- Cholesterol
- 37
- Sodium
- 72
- Total: 25 min (plus freezing)
- Active: 25 min
Ingredients
1 cup heavy cream
12 ounces evaporated milk
1/4 cup sugar
1/4 teaspoon ground cardamom
2 pinches salt
3 peaches, pitted and chopped
1/4 cup chopped toasted pistachios
Directions
- 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.