Pistachio Ice Cream - Antonio Carluccio Foundation

Ingredients

• 500ml (18fl oz/2 cups) full-fat milk
• 1 tablespoon ground cardamom
• 5 medium egg yolks
• 50g (1¾oz) runny honey
• 150g (5½oz/¾ cup) caster sugar (superfine sugar)
• 100g (3½oz) shelled pistachio nuts, plus extra, chopped, to decorate
• 150ml (5fl oz/⅔ cup) double cream (heavy cream)
• a touch of green food colouring