Ingredients (4 servings)
200ml double cream
200ml milk
2 teaspoon of cardamom powder
3 egg yolks
150g caster sugar + 1 tbsp
50g unsalted pistachios
DIRECTIONS
Roast the pistachios in a dry frying pan, shaking regularly to prevent any burning. Take off the heat and leave to cool.. 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 10 minutes . Beat the egg yolks with the sugar until light coloured.
If there doesn’t seem to be enough liquid, add a tbsp of cold water. 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 most of 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. Roughly chop the extra pistachios and add to the custard as well. Leave to cool and then put the mixture in an ice cream maker.If you dont have and Ice c ream maker only place in a metal dish and freeze by 1 hour and beat again and freeze by two hours more.
By @gloria.baker.587 .
Thanks for inspiring us!
You can see the recipe here: canelakitchen.blogspot.com
