375ml full cream milk
125ml single cream
Seeds from 8 green cardamom pods, cracked
1/2 vanilla bean
4 egg yolks
100g castor sugar
150g roasted and shelled fresh pistachios
100g dark palm sugar
1. In a saucepan bring to a boil the milk, cream, cardamom seeds and vanilla beans and remove from the heat.
2. Whisk together yolks and sugar, and add strained milk mixture until combined and place in double boiler over low heat. Continue to stir until it coats the back of a wooden spoon
3. Remove from heat and continue to stir over ice until cool.
4. In food processor or pestle and mortar pound together nuts and palm sugar and add chilled ice cream base to ice cream machine and churn until firm.