I love ice cream, who doesn’t? I can eat it whatever the weather. It can be cooling and fleshing on a hot day or the ultimate comfort food whilst tucked up watching a movie. It make a great get ahead dessert at a dinner party and can easily be jazzed up with shop brought biscuits sauces, not forgetting the wonderful Affogato post dinner.
I managed to get hold of raw peeled pistachios from amazon. But unpeeled are fine, you will just get a lighter green colour. But it will taste just as delicious. I also like to add Almond extract to enhance the nuttiness, but this is optional.
- Serves:approx 1 litre
2 tins full fat coconut milk
1 ½ cups raw pistachio, soaked in water for a few hours. Drained and rinsed.
¾ cup rice syrup you could sub as you wish
1 tbsp. almond extract NOT essence. (Optional)
1 tbsp. arrowroot
2 tsp vanilla extract or paste
Small handful of regular pistachios roughly chopped to garnish
In a high powered blender add all the ingredients, blitz for about 3-5 minutes until complexly smooth and silky.
I put mine through a nut bag you could use muslin, or not bother. You won’t get a lot left in the bag anyway.
Chill until completely cold.
Once chilled either place in your ice-cream churner to freeze or in a container such as a loaf tin. If you’re going for the latter, then you will need to m ix it briskly with a folk every 30-90 minutes until thick soft serve texture.
Churn till thick soft serve consistency and place in a container such as a loaf tin, sprinkle with the extra nuts and cover with cling film or parchment and freeze for a few hours, or until ready to serve.
About 10-15 minutes before you’re ready to serve remove from the freezer to soften slightly for scooping.