Add cardamoms to the milk and bring it to a boil. Reduce the heat and let it boil until it reduces to two-thirds of its original volume. Stir constantly. Remove the cardamom pods from the milk. Add sugar, blanched almonds and half of the chopped pistachios. Stir for 5 more minutes. Remove from fire and let it cool.
Pour this into a plastic container with lid. Cover and place it in the freezer for 2-2 1/2 hours. Then put it in a food processor or mixer and process until smooth. Then pour this in the same plastic container again and freeze for about an hour. After that spoon this into ice cream moulds. Cover and freeze for another 2-3 hrs or until it becomes solid. Before serving, dip this into hot water for few seconds and turn the ice cream moulds upside down onto plates. Sprinkle the remaining pistachios on top and serve.