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Pistachio Ice Cream

Preparation time: 15 minutes, plus chilling and freezing
Cooking time: 15 minutes

Image of Pistachio Ice Cream

300ml (½ pint) single cream
1 egg and 2 extra yolks
75g (3oz) caster sugar
50g (2 oz) shelled pistachio nuts, coarsely chopped
150 ml (¼ pint) double or whipping cream. Chilled


Serves: 5


1. Pour the single cream into a saucepan and scald by heating it to just below boiling point.

2. Place the egg and the extra yolks in a heatproof bowl with the sugar and beat until thick and creamy. Pour on the hot cream. Place the bowl over a pan of gently simmering water and stir until thickened. Transfer the mixture to a freezer container and stir in the chopped nuts. Leave to cool, then chill in the refrigerator.

3. Whip the cream, then fold it into the chilled mixture. Cover and place in the freezer, removing to beat twice at hourly intervals.

Chef’s Tip:- Can be frozen for 6 months.

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