Pistachio Kulfi Pops

• 1/2 cup plus 2 tbsp. heavy whipping cream
• 1/2 vanilla bean pod, split lengthwise
• 1/3 cup sweetened condensed milk
• 1/4 cup whole milk
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon ground pepper
• 8 drops natural yellow food coloring (optional), such as India Tree*
• 2 drops natural blue food coloring (optional), such as India Tree
• 2/3 cup toasted salted pistachios, finely ground in a food processor, divided

1. In a medium bowl, whip cream to soft peaks with a mixer. With the tip of a knife or a spoon, scrape vanilla seeds from pod and add to cream. Add condensed milk, whole milk, cardamom, pepper, and food coloring, if using, and beat cream 1 minute to rethicken a little. Stir in 1/3 cup pistachios by hand.
2. Divide mix among 8 (1/4 cup) popsicle molds*. Freeze until slushy, about 1 hour; then insert sticks and freeze until solid, about 5 hours more.
3. To unmold popsicles, either let sit at room temperature 5 minutes or run molds under warm water 10 to 15 seconds. Dip tops in remaining pistachios.
4. *Find natural food coloring online or at most Whole Foods markets. We used 3-oz. Dixie cups for these pops.
5. Make ahead: Up to 2 weeks, frozen.
6. Allow 15 minutes, plus 6 hours to freeze.

heavy whipping cream, vanilla bean, condensed milk, milk, ground cardamom, ground pepper, coloring, coloring, pistachios

Taken from www.myrecipes.com/recipe/pistachio-kulfi-pops (may not work)