Cardamom and Nut Ice Cream Recipes

Ingredients :

2 liters

85 g

45 g

milk

green cardamom pods, bruised

caster sugar

chopped blanched almonds, toasted

chopped pistachio nuts

mint sprigs, to decorate (optional)

Method :

Put milk and cardamom pods in a large heavy based pan and bring to the boil.
Reduce heat to medium low and simmer, uncovered, stirring frequently, for 30 minutes or until milk is reduced by about two thirds.
Remove cardamom pods with a slotted spoon and discard.
Stir in sugar, almonds and half the pistachio nuts and simmer for 5 minutes more.
Leave to cool.
Pour reduced milk into a plastic container, cover and freeze for 2-3 hours, until frozen around edge.
Spoon into a food processor fitted with a metal blade and process, or whisk with an electric hand whisk, until smooth and light.
Return to container, cover and freeze for 1 hour.
Meanwhile, put 6 individual 175 ml moulds into freezer to chill.
Spoon semi-frozen mixture into moulds, pressing down firmly.
Cover and freeze for 2-3 hours, until solid.
To serve, dip moulds in hot water for a few seconds and turn out onto plates.
Serve at once, sprinkled with remaining pistachio nuts and decorated with mint sprigs.

Serves 6

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