In a saucepan, whisk together the milk, sugar, and cornstarch until smooth. Cook over medium heat, stirring constantly until the mixture slightly thickens.

Step 2

Remove from the heat and stir in the heavy cream, vanilla extract, and ground cardamom. Let the mixture cool completely before transferring it to a freezer-safe container.

Step 3

Freeze for at least 6 hours or overnight. If not using an ice cream maker, stir the mixture every 30–60 minutes during the first 3 hours. Garnish with pistachios, almonds, and dried rose petals before serving.