Put the pistachios in a dry frying pan. Put the heat on medium. Toast them gently, shaking regularly to prevent any burning. Take off the heat and leave to cool.
Crush the cardamom pod slightly. Combine the milk, cream and cardamom pod in a saucepan. Heat gently. As soon as it is about to boil, take it off the heat and leave for 15 minutes for the cardamom pod to infuse.
Beat the egg yolks with the sugar until pale. If there doesn't seem to be enough liquid, add a tablespoon of cold water.
Strain the milk and cream mixture through a sieve to remove the cardamom pod and any skin that has formed as the cream is cooling.
Slowly pour the cream mixture into the egg yolk and sugar, whisking all the time.
Return the egg, sugar and cream mixture to the saucepan and heat gently, stirring. It should gradually thicken. Stop when it forms a custard that coats the back of a spoon.
Put the pistachios and the extra tablespoon of sugar in a spice grinder or food processor and blend until ground. Stir this mixture into the custard.
Leave to cool. When it is no longer hot, put it in the fridge to chill. and then put the mixture in an ice cream maker.
Set up the ice cream maker according to the machine's instructions. Switch it on and pour in the cream mixture as it is churning. It will take about 20-30 minutes.
After churning in the ice cream maker it can be transferred to another container and kept in the freezer until you want to eat it.
Nutritional Information is approximate and a guideline only.