This has a very authentic Indian flavour due to the cardamon pods. We serve this in espresso cups as it is imposible to eat more than one scoop, and it serves a good 12 people.
8 cardamom pods
1 400g can condensed milk (low fat is fine!)
1 400g can coconut milk (low fat fine here too!)
300 ml double cream (sorry, no low fat option!)
100g pistachios, chopped
Crush the cardamom pods with a big spoon and squeeze the seeds out.
Place them with the condensed milk, cream and coconut milk in a heavy saucepan.
Bring the mixture gently to the boil and simmer for about 20 minutes. It will thicken.
Add the nuts and simmer for another 20 minutes.
Cool to room temperature before freezing in a plastic container.
Put in the fridge when you are serving the curries, as this will give it enough time to soften!