- 125 g sugar
- 300 ml low fat milk
- 200 ml liquid cream
- 1 tea spoon ground cardamom
- Crushed pistachios & almonds
Step 1: Mix the egg yolks and sugar in a bowl. In a pot, bring the milk, cream, cardamom and vanilla to boil.
Step 2: Pour the boiling milk mixture over the cold mixture (eggs + sugar) while stirring.
Step 3: Return to heat and continue to stir until the cream starts to thicken.
Step 4: This stage of cooking is known as nappe which is achieved between 82-85C.
Step 5: If the cream is not heated sufficiently, the ice-cream will be thin and watery. Remove the pot from the heat and stop the cooking process by place it in cold water mixed with ice cubes.
Step 6: Pass the mixture though a strainer and transfer to your ice-cream machine.
Step 7: Add the crushed pistachios and almonds before churning. Follow manufacturers instructions. Half way through the churning, add the honey (while ice-cream is still churning).
Read more at http://en.petitchef.com/recipes/dessert/cardamom-pistachio-almond-honey-ice-cream-fid-159936#VrfJPURzRYojrs1P.99