Pistachio Ice Cream

Cooking time: 4-6hrs

Makes: 1 Tub

Ingredients

- 1kg Whole Milk

- 25g Cream

- 100g Pistachio Paste

- 100g Egg Yolks

- 200g Caster Sugar

- 75g Milk Powder

Method

- On a low heat, in a saucepan, warm the milk, cream and pistachio paste to 60°C while whisking continuously.

- Add your milk powder & sugar, and whisk.

- Bring the mixture back up to 60°C on a low heat, and add your yolks, cook to 85°C. Again, whisking continuously as every stage to ensure the mix doesn’t catch on the bottom of the pan.

- Leave to cool in the fridge, then pour into a churner until full churned and set. Store in the freezer until you are ready o serve.

Chef’s tip: sandwich a scoop of this ice cream into a pain au chocolat.. and you are onto a winner!