Cardamom Pistachio Ice Cream

• 2 teaspoons ground green cardamom
• 1.5 cups half & half
• 0.5 cups sugar
• 4 egg yolks
• 1 cup heavy cream
• 0.5 teaspoons rose water
• 2 tablespoons Dumante (pistachio liquer)

1. Heat half & half and cardamom over low heat, until it comes to a simmer. Once it is simmering, add the sugar and allow the mixture to continue heating until the sugar is dissolved and the flavor of the cardamom has infused, about 10-15 minutes. Take care that your mixture does not boil.
2. Remove cardamom infused half & half from the heat and allow to cool for at least 20 minutes.
3. Place the egg yolks in a blender and mix, streaming in the cardamom half & half slowly until both are well incorporated.
4. Add heavy cream, Dumante and rose water to the blender and mix.
5. Chill your ice cream base until is has completely cooled, then churn according to your ice cream maker instructions.

ground green cardamom, sugar, egg yolks, heavy cream, water, pistachio liquer

Taken from food52.com/recipes/3798-cardamom-pistachio-ice-cream (may not work)