1. Read the directions and notes thoroughly!

Prep the homemade milk

1. Make the homemade nut milk by blending together 4 cups (910 g) of water with 1 1/2  cups (215 g) raw cashews and 1 cup (140 g) raw almonds on high for 1 minute and 30 seconds or until super creamy and smooth. Strain in a nut milk bag and store in a glass jar. It’ll keep well for 5-6 days so feel free to make this ahead of time. 

Prep the pistachios

1. Add the pistachios to a food processor (used the Cuisinart 14-cup food processor). Turn the processor on and let it run. NOTE: I like to add double the pistachios because the processor runs better with more volume. You can save the butter for 3 months and make ice cream again – you’ll want to.
2. The pistachio butter will go through 3 phases before it starts forming butter. It’ll go from a flour-like consistency to a wet sand texture, and then it’ll start to clump into a large ball. At this point, stop the processor, scrape it down, and let it run again. Let the butter continue to run – it’ll form a paste and eventually form a smooth but stiff paste after 10ish minutes. Scrape into a jar and store in the pantry.

Make the base

1. Prep the eggs. Separate the egg yolks into a medium bowl and whisk well.
2. Infuse the milk. To a large pot, add the cream (or milk and cream if you’re using dairy), honey, cardamom, and salt. Heat over medium heat until it just begins to simmer (it should be hot but not boiling). 
3. Temper the eggs. Next, temper the eggs (so you don’t make scrambled eggs). Carefully scoop out about 1/2 cup of the cream mixture and whisking the eggs constantly, add the cream to the bowl with the egg yolks. Repeat, adding another 1/2 cup of the hot cream mixture to the bowl of yolks. Whisking constantly, carefully pour the egg yolk mixture into the cream. 
4. Cook the custard. Swap the whisk for a spatula and stir the custard mixture constantly as it cooks (still on medium-low) until it thickens and coats the back of the spatula or wooden spoon. It’s easier to see if the custard is at the right stage with a wooden spoon. NOTE: Now that the egg yolks are in the pot, keep the heat gentle and low; otherwise you run the risk of the custard breaking (aka the eggs will scramble). So if you’re new to ice cream making, keep the heat low which will slow down the process and it’ll make it easier to watch. It will take longer, but at least you won’t make any mistakes!
5. Whisk in the pistachio butter. Remove the custard from the heat and whisk in the pistachio butter (you’ll need to aggressively whisk to incorporate the butter). 
6. Strain, ice bath, and chill. Strain the base through a fine mesh strainer into a clean container (to catch any large bits of pistachio and the cardamom pods). Place in an ice bath and stir until room temp. Cover with plastic wrap and place in the fridge overnight to chill. NOTE: If you have a chinois, use that instead of a sieve – it’ll give you the smoothest, silkiest ice cream!

Churn & Freeze

1. Pop the container you’ll store the ice cream in the freezer. 
2. Churn the ice cream. Pour the chilled base into your ice cream bowl and churn according to the manufacturer’s instructions. Mine takes about 20-25 minutes to churn up – it should be the consistency of soft serve.
3. Freeze and enjoy. Pour the ice cream into your prepared container, smooth, and chill for at least 4 hours, ideally overnight. Scoop and serve whenever you’re ready. For perfectly scooped ice cream, let it sit on the counter for 10 minutes. HOT TIP: for the best cones, go to your local ice cream shop and buy some cones on the side. They’re so much better than grocery store cones!!