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Ingredients
- 2 cans Carnation evaporated milk
- 1 can Carnation condensed milk
- 4 to 5 cardamoms (optional, Oriental grocery store)
- 10 to 15 pistachios, peeled (unsalted)
- 10 to 15 almonds (unsalted)
Method
- Coarsely grind almonds and pistachios.
- Remove the skin of the cardamom and powder it in a spice mill.
- In a mixing bowl, mix the two cans of evaporated milk and condensed milk.
- Mix in half of the nut mixture and cardamom powder.
- Mix well until the condensed milk dissolves into the evaporated milk.
- Transfer the mixture into a plastic container with a lid.
- Freeze the mixture until the ice cream has set.
- Remove the container about 10 minutes before serving.
- Sprinkle rest of the nut mixture.
- Cut the ice cream into squares or scoop with an ice cream scoop.
- (The nut mixture can be sprinkled after portioning into individual plates.)
