Pistachio And Cardamom Ice Cream

pistachio and cardamom ice cream

Pistachio And Cardamom Ice Cream

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Servings: 6
Calories: 250


  • 14 oz can evaporated milk
  • 20 cardamom pods seeds removed and crushed, or 1/2 tsp ground cardamom
  • 2 oz caster sugar
  • 2 tsp powdered gelatine
  • 5 floz single cream
  • 1 oz pistachio nuts chopped
  • 1/2 tsp rosewater

to decorate:

  • edible flower petals


  • Warm the evaporated milk with the cardamom and sugar, until sugar dissolves.
  • Bring just to the boil and leave to cool. Dissolve gelatine in 2 tbsp water and stir into the milk with remaining ingredients.
  • Transfer to rigid container and freeze until thick.
  • Beat well, then freeze until solid. Or, transfer to dariole moulds before final freezing.
  • Turn out and decorate with petals.
Calories: 250 kcal
Carbohydrates: 23 g
Protein: 8 g
Fat: 15g
Saturated Fat: 8 g
Cholesterol: 47 mg
Sodium: 82 mg
Potassium: 348 mg
Fiber: 2 g
Sugar: 16 g
Vitamin A: 427 IU
Vitamin C: 3 mg
Calcium: 221 mg
Iron: 1 mg
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