Place the milk in a deep enough
saucepan and mix in the caster sugar.
Over medium-low heat, warm up the
milk until all the caster sugar is thoroughly dissolved. Stir
constantly to avoid burning.
When the sugar is completely
dissolved, add the finely chopped pistachios and blanched almonds. Mix
in well.
Place the mixture in dariole or ice
cream moulds. Make sure that the finely chopped almonds and pistachios
are equally distributed. Put in the freezer overnight to firm up.
Unmould by dipping the base of each
mould in warm water.
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