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Pistachio ice cream

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 5 minutes

Ingredients

100 g raw, shelled pistachios
150 g sugar
2 cups full-cream milk
2 T almond extract
2⁄3 cup cream
4 free-range egg yolks
Large sugar cones dipped in white chocolate, for serving

Method

Finely grind the pistachios and 50 g sugar in a blender. Pour the milk and nuts into a saucepan, bring to the boil, then remove from the heat. Add the almond extract.
Whisk the eggs and remaining sugar until fluffy. Slowly whisk in the hot milk mixture.
Cook over a low heat, stirring continually, for 8 minutes or until it coats the back of a spoon. Do not boil. Add the cream, transfer to a freezerproof container and freeze.
Scoop into the sugar cones to serve.

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