Ingredients
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300 g (11oz) Salted Pistachios
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200 g (7 oz) Caster sugar
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5 Large egg whites
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500 ml (16 fl oz) Double cream
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4 drops Almond extract
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Just a few drops of it Green food colouring
Directions
This is by far the best ice cream, anyone has ever made. The creamy texture and the taste both are just divine and delicious at the same time!
Steps
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1
Done
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In a food processor pulsate; 150 g (3.5 oz) of pischatio's and 30 g (1 oz) of sugar, until both are finely blended. After this, add in the remaining pistachios and blend two to three times until they are broken roughly into smaller chunks. |
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2
Done
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With an electric whisk (a hand whisker), whisk up the egg whites in a clean, grease-proof bowl until they hold their shape and are firm enough to form peaks. Adding the last of the sugar, then beat the mixture until it is stiff and lustrous. |
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3
Done
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In a bowl; whip the cream with the almond extract and the green food colouring until it just holds its shape-note: do not over whip it! Then using a metal spoon to fold the egg whites into the cream, later folding in the pistachio mixture. Then into a freezer-proof dish put the mixture in, cover it and let it freeze for at least 5 hours or over night. |
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4
Done
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Once the ice cream is ready to be served, transfer it to the fridge and leave it to soften for 15-20 minutes. After taking it out enjoy the ice cream with some more crushed pistachios on top of it. :) |
