Pistachio Ice Cream

A simple yet decadent Pistachio ice cream recipe, no churn needed.

Ingredients

Method

1. Crush or blend the pistachios to form a paste. Consider setting aside 3-4 pistachios as a garnish.
2. Carefully separate the egg yolks using your hands or spoons. Put aside the egg whites for another recipe.
3. Whisk the egg yolks and sugar in a bowl, with an electric mixer, until thick and light in colour.
4. Add the mascarpone cheese and pistachios, then continue whisking.
5. Decant into a freezer suitable dish, garnish with the remaining pistachios, then freeze for at least 6 hours.

Notes

• You can substitute pistachios for blackberries or any ingredient you fancy. Just be careful not to choose anything too watery, or you'll get ice crystals forming. It's also lovely plain.
• I tend to double up this recipe to make enough for a few days. You can use up the egg whites by making chocolate mousse.

Recipe Source: Kit