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A delicious icecream - the perfect cooling anecdote to your favourite spicy curry. This recipe uses my all time favourite spice - cardamom. It’s got that magical combination of taste and aroma, even thinking about it makes me hungry. The cardamom adds a spicy (almost warming) kick to this delicious dessert, and the wonderful combination of nuts, spice and vanilla really makes this icecream something different from your usual.
Serves: 8 peoplePreparation time: 5 minsCooking Time: 30 minsDifficulty: Moderate
Put the milks and cream in a large pan and bring to the boil. Simmer for 15 mins, stirring constantly (the mixture should be thickened and reduced).Stir in the cardamom and vanilla extract, remove from the heat and leave to cool. Mix in the ground nuts and pour into 8 x 100ml freezer proof moulds. Alternatively you can use empty yogurt pots.Place in the freezer for around 6-8 hours.To serve, hold the moulds under warm water and turn out onto plates.Decorate with pistachios and mint.