Ingredients

The following ingredients have 4 Servings
  • 200 ml double cream
  • 200 ml skimmed milk
  • 1 cardamom pod (Slightly crushed but not falling apart)
  • 2 egg yolks
  • 150 g caster sugar
  • 50 g unsalted pistachios
  • 1 tbsp sugar

Instruction

  • Put the pistachios in a dry frying pan. Put the heat on medium.  Toast them gently, shaking regularly to prevent any burning. Take off the heat and leave to cool.
  • Crush the cardamom pod slightly. Combine the milk, cream and cardamom pod in a saucepan. Heat gently. As soon as it is about to boil, take it off the heat and leave for 15 minutes for the cardamom pod to infuse.
  • Beat the egg yolks with the sugar until pale.  If there doesn't seem to be enough liquid, add a tbsp of cold water.
  • Strain the milk and cream mixture through a sieve to remove the cardamom pod and any skin that has formed as the cream is cooling.
  • Slowly pour the cream mixture into the egg yolk and sugar, whisking all the time.
  • Return the egg, sugar and cream mixture to the saucepan and heat gently, stirring. It should gradually thicken. Stop when it forms a custard that coats the back of a spoon.
  • Put the pistachios and the extra tbsp of sugar in a spice grinder or food processor and blend until ground. Stir this mixture into the custard.   
  • Leave to cool. When it is no longer hot, put it in the fridge to chill. and then put the mixture in an ice cream maker.
  • Set up the ice cream maker according to the machine's instructions. Switch it on and pour in the cream mixture as it is churning. It will take about 20-30 minutes.
  • After churning in the ice cream maker it can be transferred to another container and kept in the freezer until you want to eat it.