Mango And Pistachio Ice Cream

PREPARATION: PREHEAT oven to 350F.

Remove seeds from cardamom pods, discarding pods, and in a grinder finely grind seeds.

In a shallow baking pan toast nuts in oven until one shade darker, about 7 minutes, and cool in pan on a rack.

If using canned mango, drain in a sieve. If using fresh mangoes, peel and pit and coarsely chop.

In a blender puree mango until smooth.

Transfer 5 1/2 cups puree to a large bowl. Stir in cardamom, milk, and cream until combined well.

Chill half of mango mixture, covered.

Freeze remaining half in a ice-cream maker. Transfer ice cream to a 1 1/2-quart airtight container and fold in half of pistachios. Freeze ice cream in freezer.

Repeat procedure with remaining mango mixture and pistachios. STORAGE: Kulfi keeps 1 week.