Pistachio kulfi pops
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Pistachio kulfi pops
  Pistachio    Indian    Ice cream  
Last updated 6/12/2012 1:18:11 AM. Recipe ID 48925. Report a problem with this recipe.
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      Title: Pistachio kulfi pops
 Categories: Indian, Ice cream, Ethnic, Desserts
      Yield: 8 Servings
 
  1 1/2 qt Whole milk
    1/3 c  Sugar
    1/2 c  Shelled roasted pistachios
      8    Paper cups
           -OR
           Cooking parchment
           -OR
           Waxed paper
      8    Ice cream sticks (opt)
 
  In a 6-8 quart pan over high heat, stir milk and sugar until
  simmering. Over medium-high heat, boil until reduced to 2 cups, 25-35
  minutes, stirring often; slide pan partially off heat if milk
  threaten to boil over. Let cool; to speed cooling, set pan in ice
  water.
  
  Coarsely chop pistachio nuts; stir into cooled reduced milk mixture.
  
  Set paper cups in a rimmed pan. Or, to make cones, cut 8 pieces of
  parchment or waxed paper into 7-1/2" squares. Fold each piece in half
  to make a triangle. With long edge toward you, bring 1 of the 45'
  angles to the top of the triangle, then roll toward other angle. To
  close hole at bottom, starting from the top, press 1 inside sheet to
  tyhe opposite side. Tape the cone in a few places to hold it
  together. Support each cone, pointed end down, in a cup slightly
  taller than the cone; set cups in a rimmed pan.
  
  Divide milk mixture among cups or cones. Freeze until kulfi is thick
  but not hard, 1 to 1-1/2 hours; then, if desired, push an ice cream
  stick into each container. Freeze until firm, about 2 hours longer.
  To eat, peel off paper. To store, seal kjulfi (still in cups or
  cones) in a parge plastic bag; freeze for up to 2 weeks.
  
  Per serving: 190 calories; 7.7 grams protein; 10 grams fat; (4.3 grams
  saturated fat); 19 grams carbohydrates; 90 milligrams sodium; 26
  milligrams cholesterol.
 




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Recipe ID 48925 (Apr 03, 2005)

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