Creamy Pistachio Pops

Ingredients

• 12 ounce evaporated milk canned
• 0.5 teaspoon ground cardamom 
• 1 cup heavy cream 
• 1 Handful pistachios finely chopped for garnish
• 14 ounce condensed milk sweetened canned
• 4  earl grey tea bags 

Equipment

• bowl
• sauce pan
• whisk
• pot

Directions

1. Watch how to make this recipe.
2. In a small saucepan over medium heat, bring the evaporated
3. milk to a simmer until small bubbles form around the circumference of the pot.
4. Meanwhile, snip the tops of the tea bags and add to the evaporated milk.
5. Whisk in the
6. cardamom. Once the milk is simmering, turn the heat off, cover and let sit and
7. steep for 30 minutes.
8. Strain the evaporated milk into a large bowl.
9. Whisk in the
10. condensed milk, heavy cream and pistachios.
11. Pour the mixture into ice pop
12. molds, small bowls or a large bowl. Cover the bowls with a piece of plastic
13. wrap to avoid freezer burn and the formation of a "skin." Pop them
14. into the freezer and freeze overnight.
15. When you're ready to serve, run the ice pop mold under hot
16. water to loosen it. You can do the same thing for the smaller bowls if you'd like
17. to serve it as a little kulfi half dome.
18. Garnish with more nuts if you like and
19. serve.