Pistachio Cardamom Ice Cream Recipes
PISTACHIO CARDAMOM ICE CREAM
Steps:
- Finely grind 1/2 cup pistachios with 1/4 cup sugar. Slowly, bring milk, cream, cardamom and pistachio mixture to a boil over medium heat. Boil 4 minutes. Remove from heat, cover and let stand at room temperature for at least 2 hours. Cover surface with plastic wrap and refrigerate overnight if you can. Preheat oven to 350. Reheat milk and pistachios over low heat. Bring 6 yolks to room temperature. Beat in bowl of mixer. Add 1/4 cup sugar and beat until pale yellow. Gradually beat the warm milk into eggs and return the mixture to saucepan. Cook over low heat to thicken. Strain into a bowl. Cover surface and refrigerate 2 hours. Roughly chop remaining 1/2 cup pistachios and spread sparsely on a silpat-lined baking sheet. Toast 7-10 minutes, shaking the pan halfway through. Cool completely. Add pistachios to cold custard and put in ice cream maker.
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- Put the pistachios in a dry frying pan. Put the heat on medium. Roast them gentrly, 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 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.
- Remove the cardamom pod from the cream and milk. Slowly pour the cream mixture into the egg yolk and sugar, whisking all the time.
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