- 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
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.