Pistachio Ice Cream II Recipe

Slowly heat milk with pistachios and cardamon in a heavy-based saucepan. When almost boiling, remove pan from heat and cover and leave to infuse for about 20 minutes. Beat the egg yolks, sugar and salt until the mixture is very pale and whisk leaves a trail. Slowly add the strained warm milk mixture, whisking all the time. Return mixture to the pan and cook over a very low heat, stirring constantly with a wooden spoon, until custard is thick enough to coat back of spoon. Remove from heat to a bowl and chill until very cold. Whip the cream with the iced water until it forms soft peaks. Combine with the chilled custard and freeze in ice cream maker. Spoon into individual moulds if wished.