Cardamom-Pistachio Ice Cream

1. 1

   In a blender, combine evaporated milk, condensed milk, pistachios, and cardamom; whirl until nuts are finely ground.

2. 2

   In a large bowl with a mixer at high speed, whip cream until it holds distinct peaks.

3. 3

   Add nut mixture to cream; fold to blend well.

4. 4

   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.

5. 5

   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.

6. 6

   Nutritional analysis per 1/2 cup.

* Per serving · 4 servings · Values may vary.

No additional tips available.