Almond and Pistachio Ice Cream To serve, hold the moulds under warm water and turn onto plates. Decorate with the whole pistachios and fresh mint. 

SERVES 8 ♦ PREPARATION TIME: 25 MINUTES ♦ FREEZING TIME:OVERNIGHT

Ingredients 

397g Can condensed milk

410g Can evaporated milk

300ml Whipping cream

1/2 tsp Ground cardamom

Few drops of vanilla essence

25g Almonds, ground

25g Pistachio nuts, ground plus extra

whole nuts to garnish

Fresh mint to garnish

Method 

1 Put the milks and cream in a large pan and bring to the boil. Simmer for 15 minutes, stirring constantly (the mixture should be thickened and reduced).

2 Stir in the cardamom and vanilla essence, then remove from the heat and cool completely.

3 Mix in the ground nuts and pour into 8 x 100ml moulds. Freeze for 6 - 8 hours.