Ingredients (serves 6)

• 1400 ml Full-Cream Milk
• 12 Cardamom Pods
• 175 gm Caster Sugar
• 115 gm Pistachio Nuts (shelled)
• 55 gm Ground Almonds (plus extra to serve)
• 150 ml Double Cream

Method

1. Pour the milk into a large heavy-based saucepan and add the cardamom pods. Bring to the boil, then reduce the heat and simmer for 45 minutes, or until reduced by half. When the milk has reduced, add the sugar and stir until dissolved. Pour the mixture into a bowl and leave to cool. When cold, chill in the refrigerator for at least 8 hours, or overnight.
2. Meanwhile, put the pistachio nuts in a bowl and pour over enough boiling water to cover. Leave for 1 - 2 minutes, then drain well. With your fingers, rub off the skins, then slice the pistachio nuts into thin slivers.
3. When the milk mixture has chilled, strain it through a sieve to remove the cardamom pods. Stir in the ground almonds. Whip the cream until it just holds its shape, then fold into the milk mixture.
4. IF USING AN ICE-CREAM MACHINE, churn the mixture in the machine following the manufacturer's instructions. Just before the ice-cream freezes, add half the slivered pistachio nuts.
5. ALTERNATIVELY, freeze the milk and almond mixture in a freezer-proof container, uncovered, for 1 - 2 hours, or until it begins to set around the edges. Turn the mixture into a bowl and stir with a fork or beat in a food processor until smooth. Fold in the whipped cream and half of the slivered pistachio nuts. Return to the freezer and freeze for a further 2 - 3 hours, or until firm. Cover the container with a lid if storing the ice-cream.
6. Serve with the remaining slivered pistachio nuts sprinkled over the top to decorate.

Notes

This is India's classic ice-cream, which is traditionally served at wedding banquets. It derives its rich, characteristic caramel flavour from the milk being cooked for a long time.