Ingredients
1 can (14 ounces) sweetened condensed milk1 cup whole milk1 cup heavy whipping cream1/4 cup nonfat dry milk powder1/2 teaspoon ground cardamom1/4 teaspoon sea salt1 pinch saffron threads or 1/4 teaspoon ground turmeric, optional1/4 cup chopped cashews, toasted1/4 cup chopped shelled pistachios1/4 teaspoon almond extract
Preparation
In a large heavy saucepan, whisk milks, cream, milk powder, cardamom, sea salt and, if desired, saffron until blended. Cook over low heat until mixture thickens slightly, about 15 minutes, stirring constantly. Do not allow to boil. Remove from heat. Strain through a fine-mesh strainer into a small bowl; cool.
Stir in cashews, pistachios and extract. Transfer to six 4-oz. ramekins. Cover and freeze for 8 hours or overnight. If desired, serve with additional nuts.
