I was shopping in my food pantry recently, trying to feel rich. I hit a goldmine with a jar of roasted, unsalted, shelled pistachios and was happy. There was just enough sugar left to make some dessert, and I had both whipping cream and milk in the fridge and lots of eggs. Time for some ice cream! This ice cream tastes and acts a lot like kulfi, the slow-boiled caramelized frozen Indian dessert. It's churned in an ice cream maker though, and has slivers of dark chocolate throughout. I called it Chocolate Shiver because it tastes a little minty, even though it has no mint. As for the cardamom flavour, if you love cardamom use more, if you like it use a little less and don't crush open the pods before infusing the milk and cream. <br /> <br />The pistachio is used in three ways in this recipe: it's soaked in the milk, ground up and stirred into the custard, and the softened nuts used to infuse the milk are added to the ice cream later to make it a little bumpy and crunchy with the chocolate. I used single estate Venezuelan chocolate with 72% cocoa solids. <br /> <br />This ice cream was a family effort because the broken lid to the ice cream maker clattered and clanged as it bumped along, needing more than just a piece of double-sided tape to stick back together. It needed packing tape, and worked! <br /> <br />

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