Ingredients
· 2 C. heavy cream
· ½ C. cocoa powder
· 1 can sweetened condensed milk
· ½ tsp salt
· ½ tsp. cardamom, ground
· 1 tsp. smoked paprika
· 1 ½ . toasted almond, cracked and slightly ground
Preparation
1. Prepare a loaf mold by lining it completely with saran wrap, leaving a couple inches on each side over the edge; set aside.
2. Pour cream and cocoa powder into a mixing bowl of a stand mixer. Turn the mixer on its lowest and combine the cream and cocoa powder.
3. When combined, turn the speed up and let the cream form stiff peaks.
4. When the cream has peaked, turn the mixer speed down and slowly drizzle in the can of sweet condensed milk. Make sure it is combined well. Stop the mixer and scrape the sides of the bowl gently. When the mixer is off, add the salt, cardamom and chili powder.
5. Turn the mixer on med-med high and beat the mixture to a nice soft peak
6.
7. When the mixture has peaked, gently fold in your pistachios. Do not fold aggressively or it will deflate the cream!
8. Transfer the mixture to the lined mold, cover the top with the extra wrap and freeze until set.
9. When set and frozen, remove from the mold and cut into slices, or keep in the mold and scoop out.