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