- 3/ 4 cup Vermont Maple Syrup
- 2 eggs
- 3/ 4 teaspoon ground cardamom
- 2 cups heavy cream
- 1 cup whole milk
- 1/ 4 teaspoon salt
- 1/ 3 cup pistachios, coarsely chopped
In a bowl, whisk Vermont Maple Syrup, eggs, and cardamom for 2 minutes. Add heavy cream, milk, and salt and whisk until well combined.
Pour the mixture into your ice cream maker and churn. Once the ice cream is 5 minutes from being done, add the pistachios while the ice cream is being churned.
Once done, you can serve it as soft serve by spooning the ice cream into a piping bag fitted with a star tip and piping the ice cream into cones or bowls. Otherwise, you can spoon the ice cream into a container, cover with parchment paper and freeze for 15 minutes before serving for a scoopable texture.