Ingredients

• 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

Instructions

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. Whisk in the
5. cardamom. Once the milk is simmering, turn the heat off, cover and let sit and
6. steep for 30 minutes.
7. Strain the evaporated milk into a large bowl. Whisk in the
8. condensed milk, heavy cream and pistachios. Pour the mixture into ice pop
9. molds, small bowls or a large bowl. Cover the bowls with a piece of plastic
10. wrap to avoid freezer burn and the formation of a "skin." Pop them
11. into the freezer and freeze overnight.
12. When you're ready to serve, run the ice pop mold under hot
13. water to loosen it. You can do the same thing for the smaller bowls if you'd like
14. to serve it as a little kulfi half dome. Garnish with more nuts if you like and
15. serve.