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1
Combine the orange juice and 3 tbs.
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2
of the sugar in a small saucepan.
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3
Stir over medium heat until the sugar dissolves.
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4
Bring to the boil, and cook, uncovered, over medium heat for 10-15 minutes or until reduced to a sticky syrup, there will only be around 80ml left.
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5
Leave to cool.
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6
Pour 50ml of the milk into a small bowl and stir in the cornflour and stir until dissolved.
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7
Pour the rest of the milk into a large, thick-bottomed pot with the sugar, pinch of salt, cardamom and orange rind and bring to a boil, stir often and make sure you scrape the base so the milk does not catch and burn.
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8
Simmer, stirring often until the milk reduces to 500ml.
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9
Pour in the cornflour as you stir and cook stirring as it comes back to the boil and thickens, around 5-7 minutes.
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10
It should be like custard.
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11
Take straight off the heat and leave to cool.
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12
Stir in the orange syrup and mix well, add the creme fraiche or cream if using along with the pistachios and pour into a freezer proof container, cover and chill.
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13
Then place in the freezer until frozen, around 3 hours.
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14
Take out and blend the whole thing to make it smooth then replace in the freezer for another few hours or until frozen.
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15
Alternatively, churn in an ice-cream maker until done.
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16
Allow to soften for 10-15 minutes before serving.
