My pops have a slightly grainy texture. Why?

If you used pistachios that were ground too finely (into a powder), they can sometimes create a slightly grainy mouthfeel. Using finely chopped pistachios, which still have some texture, is best.

The Earl Grey flavor is very strong. How can I adjust this?

The intensity of the tea flavor comes from the 30-minute steeping time. If you prefer a more subtle floral note from the bergamot, you can reduce the steeping time to 15-20 minutes for your next batch of Creamy Pistachio Pops .

Can I make this in one large container instead of individual pops?

Yes, absolutely! You can pour the entire mixture into a loaf pan or an 8x8 inch pan and freeze it solid. To serve, you can let it soften for a few minutes at room temperature and then scoop it like a very dense ice cream, or slice it into bars.

Creamy Pistachio Pops: The #1 Ultimate Gourmet Recipe

Gourmet Creamy Pistachio Pops: A Kulfi-Inspired Treat

A creamy, no-churn frozen dessert inspired by Indian kulfi. This recipe features a rich base of evaporated milk, sweetened condensed milk, and heavy cream. The evaporated milk is first infused with Earl Grey tea and ground cardamom for a unique aromatic flavor. Finely chopped pistachios are stirred into the mixture, which is then frozen in molds and served as pops, or in small bowls for a traditional kulfi presentation.

Author: Evelyn
Prep Time: 40 minutes (includes steeping time)
Cook Time: 5 minutes
Total Time: 8 hours 45 minutes (includes overnight freezing)
Yield: 8-10 pops 1x
Category: Dessert
Method: No-Churn, Infusing, Freezing
Cuisine: Fusion
Diet: Gluten Free

Ingredients

Scale

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

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Instructions

In a small saucepan over medium heat, bring the evaporated milk to a simmer until small bubbles form around the edge of the pot.
Snip the tops off the tea bags and add the loose tea to the simmering evaporated milk. Whisk in the ground cardamom.
Once the milk is simmering, turn off the heat, cover the pot, and let the tea steep for 30 minutes.
Strain the infused evaporated milk into a large bowl to remove the tea leaves.
Whisk in the sweetened condensed milk, heavy cream, and the finely chopped pistachios.
Pour the mixture into ice pop molds or small bowls. If using bowls, cover them with plastic wrap.
Place in the freezer and freeze overnight, or until completely solid.
When ready to serve, run the ice pop mold or bowl under hot water for a few seconds to loosen it.
Unmold the pop or kulfi dome, garnish with more chopped pistachios if desired, and serve immediately.

Notes

This recipe does not require an ice cream maker.
You can use ice pop molds for a traditional pop shape, or small bowls to create a kulfi-style half dome.
Running the molds under hot water makes it easier to unmold the frozen treats.

Nutrition

Serving Size: 1 pop
Calories: 280-340
Sugar: 25-30 g
Sodium: 100-140 mg
Fat: 16-22 g
Saturated Fat: 9-12 g
Trans Fat: 0 g
Carbohydrates: 30-35 g
Fiber: 1 g
Protein: 6-8 g
Cholesterol: 50-70 mg

Find it online: https://cookupjoy.com/creamy-pistachio-pops/