Ingredients

Method

• 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

Ingredients

1. 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.
2. Whisk the eggs and remaining sugar until fluffy. Slowly whisk in the hot milk mixture.
3. 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.
4. Scoop into the sugar cones to serve.

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