Pistachio ice cream recipe

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  • Serves 8
  • 20 mins to prepare and 30 mins to cook, 2 hrs 00 mins to cool
  • 475 calories / serving
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160005 pistachio ice cream HERO

Pulse together half of the pistachios with half of the caster sugar until you have a very fine mixture. Roughly chop the remaining pistachios and reserve to one side.

Whisk together the egg yolks with the rest of the caster sugar until pale and thick. Combine the cream and pistachio and sugar mixture in a medium saucepan and bring to the boil. Pour over the egg yolk and sugar mixture whisking simultaneously until you have a smooth mixture.

Transfer back into the pan and cook on a low heat, stirring continuously with a wooden spoon until it thickens; usually 6-8 minutes. Remove from the heat and place in a large bowl of iced water in order to cool the custard quickly. Transfer to a clean bowl, cover and chill for 2 hours.

Remove from the fridge and stir the chopped pistachios into the custard base and churn the mixture until soft and thickened. Serve two scoops per bowl.

*This pudding is very rich and indulgent, so shouldn't be eaten too often. But it's perfect for those special occasions!

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  • Ingredients

  • 125g shelled, unsalted pistachio nuts
  • 75g caster sugar
  • 3 egg yolks
  • 500ml double cream
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  • Energy 1956kj 475kcal 24%
  • Fat 45g 20%
  • Saturates 23g 115%
  • Sugars 12g 13%
  • Salt 0.5g <1%

of the reference intake
Carbohydrate 12.4g Protein 5.2g Fibre 1.4g

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