Name: Pistachio ice cream
Ingredients: 160g hulled pistachios; 1 litre whole milk; 150g caster sugar; 100ml double cream; 20g cornflour; 40ml runny honey; 1 tsp good quality vanilla bean paste

New

Dessert Easy

Serves 6-8

Prep 20 min

Cook 20 min

Cooling and Freezing 5hrs - overnight

There’s pistachio ice cream, and then there’s pistachio ice cream. The kind worth making at home needs to be unapologetically nutty, rich with flavour, and properly green, though not from food colouring. The trick is in the nuts: choose the greenest pistachios you can find, ideally with as little red skin as possible (it dulls both the flavour and the colour). Resist the temptation of the Iranian ones, though; they look the part but taste too subtle. Once you’ve got the right pistachios, the rest is a simple process of custard-making, freezing, and blitzing, no ice cream machine needed. What you end up with is an ice cream that is fresh, clean, and unmistakably pistachio.

Ingredients

160g	hulled pistachios
1 litre	whole milk
150g	caster sugar
100ml	double cream
20g	cornflour
40ml	runny honey
1 tsp	good quality vanilla bean paste

Method

Preheat the oven to 140C.
Place the pistachios on a tray and roast for 10-12 minutes until just toasted but still retaining its colour. Set aside to cool, then place with half of the milk in a blender and blitz until completely smooth.
Meanwhile, place the remaining 500ml of milk with the sugar, cream, cornflour, honey and vanilla in a medium pan. Whisk to incorporate the cornflour then place on medium heat. Cook, stirring frequently for 20 minutes until thickened to the consistency of thick custard. Remove from the heat, whisk in the pistachio milk and set aside to cool.
Refrigerate for 3- 5 hours or overnight until completely chilled then freeze on a tray for at least 6 hours or overnight.
Cut the mixture into chunks big enough to fit your food processor and blitz in 2 or three batches until completely smooth and creamy. Place in a container and freeze until solid again then serve.