Pistachio ice cream

Pistachio ice cream

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(1 ratings)

Prep: 45 mins Cook: 5 mins plus freezing


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

  • Freezable

Nutrition: per serving

  • kcal473
  • fat37g
  • saturates18g
  • carbs29g
  • sugars26g
  • fibre1g
  • protein6g
  • salt0.1g
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  • 100g shelled pistachio
  • 150ml milk



    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

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


  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.

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Comments, questions and tips

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Frantic Flapjack
29th Jul, 2014
A very good pistachio ice cream recipe.
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