500ml full fat milk

150ml double cream

1 tsp ground cardamom

5 egg yolks

75g runny honey

120g caster sugar

100g pistachio nuts

1 drop of green food colouring

Pure indulgence

This homemade ice cream (by hand) is made with pistachio nuts and flavoured in the traditional way with cardamom. To make this ice-cream, allow 2-3 days.

Bring the milk to the boil, add the cardamom, then simmer for 5–10 minutes. Allow to cool, then strain.
In a separate bowl, mix the egg yolks, honey and sugar until creamy. Now whisk in the cardamom flavoured milk little by little until the milk is used up.

In a separate pan bring some water to a simmer and place the milk mixture over top. Heat the mixture gently for 15 minutes over the pan of simmering water, making sure the water is not touching the bowl. Keep stirring to avoid lumps. Once done cover with cling film and leave to rest and infuse in the fridge overnight.

The next day put the ice-cream mix into a container in the freezer for about an hour, then beat it with a fork and return it to the freezer. Do this two or three times.

Before the last time put the shelled pistachio nuts (leave some for decoration) into a food processor and blend to very fine powder. In a separate bowl half whip the double cream; it needs to be soft.

At the last time of ‘fork beating’, add the soft whipped cream, nuts and food colouring, then leave to freeze until firm.

Serve in little bowls with chopped pistachios sprinkled over the top.