Prep time: 20 minutes. Chill time: 5 hours to overnight.

Pour the cream into a saucepan, add the ground cardamom seeds and place over a low heat until it just comes to the boil, then turn off the heat.

Whisk the egg yolks and sugar in a bowl, then pour over the hot cream, stirring continuously.

Return the cream and egg mixture to the pan and stir over a medium to low heat for 4–5 minutes until thickened – it should coat the back of a spoon (this means when you run your finger through the back of the spoon then tip it from side to side, the liquid is thick enough that it won’t run). Strain the mixture into a clean bowl, then stir through the yogurt. Let the custard cool to room temperature.

While the custard is cooling, preheat the oven to 160°C fan/180°C/gas 4. Toast the pistachios in the oven for 10 minutes, and let them cool completely. Tip the nuts into a high-speed blender or Nutribullet and blitz until quite fine (don’t overblitz though, as the nuts will get oily – think ground almond texture). Stir the pistachios through the cardamom custard and refrigerate for 1 hour.

When the ice-cream base is chilled, churn it in your ice-cream machine following the manufacturer’s instructions. Either serve straight away or chill in the freezer before serving.

If you don’t have an ice-cream machine, you can pour the chilled mixture into a shallow container and pop it in the freezer. Fork it through every hour to break up the ice crystals, and repeat this every hour for 4–5 hours. Refreeze, and when you’re ready to eat, let it sit at room temperature for 20 minutes before serving.

NOTE: For a sugar-free version of this, substitute the sugar with 50g xylitol.