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Cardamom and Pistachio Ice Cream (4 servings)

Ingredients 4 oz (120g) granulated or caster sugar 4 fl oz (110ml) water 3/4 pint (420ml) evaporated milk 1/4 teaspoon ground cardamom 2 oz (50g) shelled pistachio nuts, chopped 1/4 pint (150 ml) whipping cream Preparation Method Put sugar and water into a heavy saucepan and heat gently until the sugar has dissolved completely.  Raise the heat and boil the syrup for 5 minutes. Set it aside to cool, then stir in the evaporated milk, cardamom, pistachio nuts and lightly whipped cream. Freeze in a sorbetière following the manufacturer's instructions.  Or still-freeze (refer to home), vigorously whisking the partially frozen ice at least once during the freezing process.

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