Pistachio Ice Cream

 

Pistachio Ice Cream

“A unique exotic dessert!

 

Recipe for Pistachio Ice Cream by Elle Smith

 

Ingredients:

2 – 4 teaspoons of Pistachio Paste (adjust to your taste for delicacy)

290ml or 0.5 pint Double Cream

2 large eggs separated

2 oz. of Icing Sugar, sifted

2 teaspoons of Caster Sugar

a few drops of Vanilla Extract

 

Method:

  1. First whisk the egg whites with an electric whisk until stiff.
  2. Gradually add the icing sugar to the egg whites whilst whisking.
  3. Separately in another bowl, whisk the egg yolks, caster sugar and vanilla extract until thick and creamy.
  4. Add the pistachio paste to the egg yolk mixture, and whisk until mixed throughout without lumps.
  5. Add the double cream and whisk into a smooth, thick mixture.
  6. Combine the two mixtures using a scooping motion to keep the mixture light and aerated.
  7. Transfer to an ice cream machine and freeze until frozen. Alternatively, place in a bowl suitable for the freezer and regularly churn the mixture with a spoon.
  8. Serve with brandy snap baskets, with the ice cream placed in the centre.
  9. This ice cream has a unique taste and is certain to impress guests.

 

“An ice cream which is simple the best!”

 

Note:  Raw eggs should not be eaten by pregnant women. This recipe contains nuts as a key ingredient and may cause allergies if you have a nut or other allergy.