Gluten Free Cardamom And Pistachio No Churn Ice Cream

Lightly beat yolks in a bowl. Place milk, cream, sugar, 150g pistachios and cardamom in a saucepan over medium heat and bring to just below boiling point. Pour hot milk mixture over egg, whisking constantly, then return to the saucepan over very low heat. Stir constantly with a wooden spoon for 5 minutes or until just thick enough to coat the back of the spoon. Pour into a jug, cover surface closely with plastic wrap to prevent a skin forming, chill for 2 hours or until completely cold.

Whiz ice cream mixture in a food processor until smooth. Transfer to a large zip-lock bag. Place flat on a tray and freeze overnight.

For the sugar pistachios, preheat oven to 160°C and grease and line a baking tray with baking paper. Add nuts and toast for 12 minutes.

Meanwhile, place 75g sugar and 2 tbs water in a small saucepan over medium-high heat, swirling to dissolve sugar, and bring to the boil. When the temperature of the liquid reaches 135°C on a thermometer, or the syrup is beginning to just turn golden at the edge of the pan, add 75g pistachios and stir until the syrup has completely crystallised, turned white, and coated the nuts. Transfer to lined tray and stand to cool. Chop roughly with a knife to break up slightly then stand, covered, until required.

The next day, cut ice cream mixture into small pieces, transfer to a food processor and whiz until smooth. Pour into a 1L capacity loaf pan, scattering with some of the sugar-frosted pistachios as you go, and freeze for 2 hours or until firm. Serve scooped with remaining sugar-frosted pistachios. Note: While every care has been taken to ensure this recipe is gluten-free, always check labels as ingredients differ from brand to brand.