Serves: 4
Total Calories: 150
1. In a food processor or a blender, process the pistachios until coarsely ground. Reserve 2 to 3 tablespoons for garnish, and leave the rest in the work bowl. Then add the ice cream, green food coloring, and cardamom seeds to the food processor and pulse a few times to mix. Transfer to an air-tight container and freeze, about 2 hours.
2. To serve, place rounded scoops of ice cream in a serving platter and top with the reserved pistachios.
Variation: Put scoops of vanilla ice cream on a platter. Mix 2 drops of green food color in 1 tablespoon milk and sprinkle it over the ice cream. Top with the chopped pistachios and ground cardamom seeds.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Pistachio and Cardamom Ice Cream Dessert recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.
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