Pistachio ice cream Recipe

How to make it

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• prep time does not include the chilling time
• Slowly heat milk with pistachios and cardamon in a heavy-based saucepan.
• When almost boiling, remove pan from heat and cover and leave to infuse for about 20 minutes.
• Beat the egg yolks, sugar and salt until the mixture is very pale and whisk leaves a trail.
• Slowly add the strained warm milk mixture, whisking all the time.
• Return mixture to the pan and cook over a very low heat, stirring constantly with a wooden spoon, until custard is thick enough to coat back of spoon.
• Remove from heat to a bowl and chill until very cold.
• Whip the cream with the iced water until it forms soft peaks.
• Combine with the chilled custard and freeze in ice cream maker. Spoon into individual moulds if wished.
• Notes:can be made without an icecream maker.
• Make sure the freezer is at its coldest setting and whisk the mixure twice over several hours.
• using ice cream maker: have 2 tablespoons of pistachios, roughly chopped, added in at the freezing stage.
• A very tiny amount of green food coloring can be added so the icecream is the **palest** green (it gets some slight color from the nuts too).