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Ice Cream recipe
Milk- 8 cups
Blanched almonds- 1/3 cup
Chopped pistachios- 1/3 cup
Green cardamom pods- 7
Sugar- 1/2 cup
Add cardamoms to the milk and bring it to a boil.
Reduce
the heat and let it boil until it reduces to two-thirds of its original volume.
Stir constantly.
Remove the cardamom pods from the milk.
Add sugar, blanched almonds
and half of the chopped pistachios.
Stir for 5 more minutes.
Remove from
fire and let it cool.
Pour this into a plastic container with lid.
Cover and
place it in the freezer for 2-2 1/2 hours.
Then put it in a food processor or mixer and
process until smooth.
Then pour this in the same plastic container again and
freeze for about an hour.
After that spoon this into ice cream moulds.
Cover and
freeze for another 2-3 hrs or until it becomes solid.
Before serving, dip this into
hot water for few seconds and turn the ice cream moulds upside down onto plates.
Sprinkle the remaining pistachios on top and serve.
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