Coarsely grind almonds and pistachios.

Remove the skin of the cardamom and powder it in a spice mill.

In a mixing bowl, mix the two cans of evaporated milk and condensed milk.

Mix in half of the nut mixture and cardamom powder.

Mix well until the condensed milk dissolves into the evaporated milk.

Transfer the mixture into a plastic container with a lid.

Freeze the mixture until the ice cream has set (approximately 6 hours).

Remove the container about 10 minutes before serving.

Sprinkle the remaining nut mixture on top.

Cut the ice cream into squares or scoop with an ice cream scoop.

Serve immediately.