1 3/4cupa 13.5 oz can canned coconut milk (NOT low fat)
for candied pistachios:
Combine the coconut milk and cardamom in a saucepan. Heat on medium-low heat, whisking often. As soon as it is about to simmer, take pan off the heat and leave for 15 minutes for the cardamom to infuse.
Beat the egg with the sugar until light colored.
Slowly pour the coconut milk mixture into the egg yolk and sugar, whisking all the time.
Return the egg, sugar and coconut milk mixture to the saucepan and heat gently, whisking continuously. It should gradually thicken. Stop when it forms a custard that coats the back of a spoon. Pour mixture through a stainer. Put plastic wrap on the surface of the custard before chilling for a minimum of 2 hours or over night.
To make candied pistachios, combine sugar and water in a saucepan and place on medium-high heat. Swirl pan several times until sugar is dissolved. Wipe down the sides of the pan with a wet pastry brush to remove sugar crystals. Cook for about 10 minutes just till you see the mixture start to turn color. I cooked mine until a soft caramel stage (use and ice water test). Add the coconut oil and stir to combine. As soon as the oil is melted, add the nuts and remove from the heat. Pour over a silpat or parchment paper and spread it out. Set aside to cool. Can be made ahead of time but be careful, you’ll eat it before you make the ice cream.
When ready to make ice cream, put custard into ice cream maker and freeze according to manufacturers instructions. After churning in the ice cream maker, fold in caramel/candied pistachios then, transfer to another container for 1-2 hours until firm.
Secret Recipe Club – Dairy Free Cardamom Ice Cream with Candied Pistachios —https://angelaskitchen.com/2013/04/14/secret-recipe-club-dairy-free-cardamom-ice-cream-with-candied-pistachios/