Winter is almost over and Spring is at our doorstep. For me this means that ice cream season is starting so we are back with another recipe. This time we are looking for a refreshment and enjoyment in a Cardamom Pistachio Ice Cream Recipe. I know it looks just like an updated pistachio ice cream recipe similar to what we already posted last summer. But trust me it tastes very differently, the small touches matter. Let’s get straight to the recipe and you will see what I’m writing about.
Cardamom Pistachio Ice Cream Recipe
- 1 can 12 oz. evaporated milk, chilled
- 1 can 14 oz. sweetened condensed milk, chilled
- 1 cup unsalted roasted pistachios
- 1/2 teaspoon ground cardamom
- 2 cups whipping cream Strawberry syrup optional
- Strawberries rinsed and hulled whole or sliced (optional)
In a blender, combine evaporated milk, condensed milk, pistachios, and cardamom; whirl until nuts are finely ground.
In a large bowl with a mixer at high speed, whip cream until it holds distinct peaks.
Add nut mixture to cream; fold to blend well.
Pour into a 2-quart (or larger) ice cream maker. Freeze according to manufacturer's directions until mixture is firm enough to scoop, dasher is hard to turn, or machine stops.
Serve softly frozen ice cream. Or package airtight and freeze up to 1 week. Scoop ice cream into bowls. Add strawberry syrup and whole strawberries to taste.
Nutritional analysis per 1/2 cup.
Photo by Flickr/Quinn Dombrowski