Pistachio Pudding Pops Adapted from Krystina Castella's new book: Pops! Icy Treats for Everyone published by Quirk Books.
Variations of additional Pudding Pops can be found at IcyPops.com
1 cup sugar
3/4 cup cornstarch
1/4 teaspoon salt
4 cups milk (Note: Do yourself a favor and use whole milk)
4 tablespoons unsalted butter
2 teaspoons vanilla extract
1 1/2 cups shelled pistachios
Green food coloring
How to make it
In a food processor or blender, grind 3/4 cup of the nuts to a paste. (Note: I couldn't get my pistachios to form a paste without adding a teaspoon or two of water).
In a saucepan, combine the sugar, cornstarch, and salt.
Add the milk and pistachios and bring to a boil over medium heat, stirring constantly for 5 to 7 minutes. Remove from the heat as soon as the mixture thickens. (Note: This took approximately 12 minutes for me on a gas stove).
Stir in the butter until melted. Add the vanilla. Let cool in refrigerator for 10 minutes.
Add 3 drops green food coloring and mix with a spoon to combine.
Pour into the pop molds. Insert the sticks. Freeze for at least 8 hours.
Remove from the freezer. Let stand at room temperature for 5 minutes before removing the pops from the molds. (Note: Be gentle! I found that running the molds under warm water also helped to neatly loosen them).
Read about more of my cooking adventures at ErinCooks.com
