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No churn pistachio ice cream

Remember last week, I failed to use the bag of pistachios in my store cupboard? Well I’ve used them this week… well most of them, anyway.

I’ve puréed them and whipped up a batch of Pistachio Ice Cream adapting my basic no-churn ice cream recipe originally borrowed from Nigella.

It tastes nothing like the pistachio ice cream you can buy in a supermarket (in a good way).

It looks nothing like it either – but if you like it like that, by all means add a couple of drops of green food colouring to the mix.

Finish with a generous sprinkling of chopped pistachios and you’ve got yourself a quick, simple summertime dessert to enjoy on it’s own, in a cone or as an accompaniment to a hot fruit pie or brownie.

Pistachio ice cream
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Ingredients
  1. 100ml/3½fl oz milk
  2. 30g/1oz pistachios (shells off weight)
  3. 300ml/10½floz double cream
  4. ½ tin condensed milk (200g)
  5. 2tsp vodka
  6. 20 pistachios, roughly chopped
  7.  
Instructions
  1. In a small saucepan, heat the milk and 30g of pistachios. Turn off the heat just before it begins to simmer. Allow to cool
  2. Put the double cream, condensed milk, vodka and puréed pistachios into an electric mixer fitted with the whisk attachment. Beat on a high speed until firm (about 2 minutes)
  3. Decant the mixture into a 1-litre lidded tub/container, sprinkle the chopped pistachios over the top and freeze for at least 4 hours - preferably overnight.
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No churn pistachio ice cream

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