📖 Instructions

1. **Make the Pistachio Cookies:** Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. In a medium bowl, whisk together 2 1/4 cups all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon salt. Set aside. In a large bowl, cream together 1 cup (2 sticks) unsalted butter, softened, and 1 cup granulated sugar until light and fluffy. Beat in 1 large egg and 1 teaspoon vanilla extract. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
2. Stir in 1 cup coarsely chopped pistachios. Drop by rounded tablespoons onto the prepared baking sheets, leaving about 2 inches between each cookie. Bake for 10-12 minutes, or until the edges are lightly golden brown. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Trust me on this: Let. Them. Cool. Completely. (Otherwise, sadness awaits).
3. **Prepare the Cardamom Ice Cream Base:** In a medium saucepan, combine 2 cups heavy cream, 1 cup whole milk, 3/4 cup granulated sugar, and 1 tablespoon ground cardamom. Heat over medium heat, stirring occasionally, until the sugar is dissolved and the mixture is just simmering. Remove from heat. In a separate bowl, whisk together 6 large egg yolks. Slowly drizzle about 1/2 cup of the hot cream mixture into the egg yolks, whisking constantly to temper the eggs. This prevents scrambled eggs—unless, ya know, you’re into that kinda thing.
4. Pour the tempered egg yolk mixture back into the saucepan with the remaining cream mixture. Cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens slightly and coats the back of the spoon (about 5-7 minutes). Don't let it boil! Strain the mixture through a fine-mesh sieve into a clean bowl. This removes any stray bits of cooked egg and ensures a smooth ice cream base. Stir in 1 teaspoon vanilla extract. Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the mixture to chill completely.
5. **Churn the Ice Cream:** Pour the chilled ice cream base into your ice cream maker and churn according to the manufacturer's instructions (usually around 20-25 minutes). The ice cream should be thick and creamy. If you don’t have an ice cream maker, you can still make this! Pour the chilled base into a freezer-safe container and freeze for about 30-45 minutes. Then, take it out and whisk it vigorously to break up the ice crystals. Repeat this process every 30-45 minutes for about 2-3 hours, or until the ice cream reaches your desired consistency.
6. **Assemble the Ice Cream Sandwiches:** Once the ice cream is churned (or frozen to your liking), scoop a generous amount of ice cream onto the flat side of one cookie. Top with another cookie, flat side down, and gently press together to create a sandwich. Repeat with the remaining cookies and ice cream. Wrap each ice cream sandwich individually in plastic wrap or parchment paper. Freeze for at least 1 hour to firm up before serving. This helps prevent melty messes—and trust me, nobody wants a melty mess.
7. **Serve and Enjoy:** Take the ice cream sandwiches out of the freezer a few minutes before serving to soften slightly. These are best enjoyed immediately, with maybe a cup of coffee or tea. Or, hey, just on their own. No judgment here!