1.5 liters of whole milk
2 vanilla beans
150g of unsalted caramelized almonds
4 ground cardamom seeds
150g of unsalted pistachios, finely chopped
50g of confectioner's sugar
50g of finely chopped almonds
1/2 teaspoon of rosewater
Orange essence
Red and green food coloring
1.5 liters of whole milk
2 vanilla beans
150g of unsalted caramelized almonds
4 ground cardamom seeds
150g of unsalted pistachios, finely chopped
50g of confectioner's sugar
50g of finely chopped almonds
1/2 teaspoon of rosewater
Orange essence
Red and green food coloring
Heat the milk with vanilla, caramelized almonds, and ground cardamom over low heat, stirring regularly, until it has reduced to half its original volume (the process takes almost an hour)
When it's ready, remove the vanilla and cardamom and add confectioner's sugar, toasted almonds, and 100g of pistachios
Divide this preparation into three parts
In the first part, add red food coloring drops and rosewater
In the second, add green food coloring and orange essence
Leave the third part as is
Place the preparations in plastic cups (which will be torn to unmold the ice cream) and let it sit in the freezer for approximately 4 hours
When serving, garnish with pistachios and finely chopped almonds.
