Method

• Place the milk and cardamom pods in a heavy based saucepan and bring to the boil. Simmer for about 1 hour until the milk has reduced in volume by half.
• Add the sugar, and stir until it dissolves. Strain into a bowl and add the almonds. Leave to cool.
• Stir the double cream and pistachios into the cold mixture.
• Use an ice cream maker (following the manufacturer’s instructions) or freeze in a metal bowl until mushy. Beat with an electric hand whisk and then freeze again until solid.
• Transfer to the refrigerator 30 minutes before serving. Scoop out and decorate with chopped pistachio nuts.