Pistachio ice cream

Pistachio ice cream

  • 1
  • 2
  • 3
  • 4
  • 5
(1 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 45 mins Cook: 5 mins plus freezing

Skill level

Easy

Servings

Serves 6 with leftovers

This pale green iced treat works as an accompaniment to desserts, or on its own with wafers on a hot day

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
473
protein
6g
carbs
29g
fat
37g
saturates
18g
fibre
1g
sugar
26g
salt
0.1g

Ingredients

  • 100g shelled pistachios
  • 150ml milk
  • 100g golden caster sugar
  • 300ml double cream
  • 300ml ready-made custard
  • ½ tsp almond extract

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  1. Reserve a quarter of the pistachios and finely grind the remainder in a food processor. Tip into a pan with the milk and sugar, and bring gently to the boil, stirring to dissolve the sugar. Remove from the heat, leave to cool, then chill.
  2. Finely chop the reserved pistachios. Whip the cream to soft peaks. Fold in the custard, then the nut milk until evenly mixed. Churn in an ice cream machine or put the bowl in the freezer until the mixture is set 5cm in from the edges. Remove and whisk to break down the large ice crystals. Freeze and whisk again, then transfer to a rigid container and scatter with the chopped pistachios. Freeze completely until firm.
  3. Half an hour before serving, transfer the ice cream to the fridge to soften.

Recipe from Good Food magazine, August 2013

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
Frantic Flapjack's picture
  • 1
  • 2
  • 3
  • 4
  • 5

A very good pistachio ice cream recipe.

Questions

Tips