- 1 bunch mint leaves
- 100g pistachios
- 375g caster sugar
- 1 tsp ground cardamom
- ½ tsp ground cloves
- 410ml can evaporated milk
- 300ml cream, whipped to soft peaks
- 100g dark chocolate, melted
- chopped pistachios and berries, to serve
1 Combine the mint, pistachios, 200g caster sugar, cardamom, cloves and evaporated milk in a blender and purée until very smooth. Fold in the whipped cream, then Spon into a terrine mould and freeze for 5 hours, until firm.
2 Unmould the ice creams and drizzle with the chocolate. Freeze for another 10 minutes, then serve with chopped pistachios and berries.