Put the milk and the sugar (minus the 1 tsp for powdering the Gum Arabic crystals) in a heavy bottomed pan. Bring to a boil, while stirring frequently to dissolve the sugar. Turn down the heat and let the milk simmer, while stirring occasionally, till the milk is reduced to 2/3rds the original volume. Tuake the milk off the heat.

While the milk is simmering, powder the Gum Arabic and the granulated sugar, using a mortar and pestle, till fine. Add this to the hot milk, stir a couple of times and leave to stand for about 15 minutes. Stir well, and if there are any solids strain the milk to remove them.

Add the cream and condensed milk to the strained milk and lightly whisk by hand, to blend well. Place the pan back on heat and keep stirring till the milk-cream mixture is hot. Take the pan off the heat. Add the cardamom, rose syrup mix well and allow the mixture to cool to room temperature.

Pour the mixture into a somewhat shallow plastic or steel container with lid and chill in the freezer. When the ice-cream has set quite well, break it up with a fork and fold in the chopped pistachios. Put it back in the freezer again till it sets. Take it out once more and break up the crystals, if any, with a fork and ten let the ice-cream set well.

Serve the ice-cream garnished with some more pistachios and/ or rose petals.