Ingredients
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238 milliliters coffee
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1/2 cup blanched almonds
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2 cups whole milk, divided
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236 milliliters heavy cream
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236 milliliters condensed milk
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1/2 teaspoon ground cardamom
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Pinch of salt
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Chopped pistachios, for garnish
Directions
- In a blender, blend almonds with 118 milliliters of whole milk until a smooth paste is formed.
- Add the remainder of the whole milk and the heavy cream to a saucepan on medium heat. Simmer for 15 minutes, stirring frequently until slightly reduced. Remove from heat and whisk in condensed milk, coffee, cardamom, and salt.
- Add a little bit of warm milk mixture to the almond paste and blend until smooth. Add remaining milk mixture to the blender and set aside and allow to completely cool.
- Fill ice pop molds 3/4 full with cooled kulfi base. Place popsicle sticks in the middle of each mold and freeze overnight until solid.
- To unmold, either leave the kulfi on the counter for a few minutes, or dip molds in warm water quickly to release pops. Roll the popsicles in chopped pistachios if desired. Enjoy!
