Pistachio Ice Cream

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The Complete AGA Cookbook by Mary Berry & Lucy Young
The Complete AGA Cookbook by Mary Berry & Lucy Young

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Serves 6

 You will need:

  • 500g pack of ready-to-eat vanilla custard
  • 300ml (½ pint) double cream
  • 25g (1 oz) icing sugar
  • 85g (3 oz) unsalted pistachio nuts, (slivered for preference)
  • A little green food colouring – optional

For the Decoration:

  • Edible gold stars


Place the custard, cream, icing sugar, pistachios and food colouring into a freezer-proof bowl and mix well together.  Transfer to the AGA Portmeirion Pie Dish and place into the freezer until it begins to freeze then mix again and replace in the freezer, repeat this process twice more – this reduces ice crystals - then return to the freezer until completely frozen.  Serve decorated with edible gold stars on its own or to accompany a dessert.

If you have an ice cream maker, place the custard, cream, icing sugar and food colouring into the machine and churn for about 50 minutes until softly frozen.  Transfer to the AGA Portmeirion Pie Dish and mix in the pistachio nuts, cover with foil and freeze until required.

Dawn’s variation:  Add 100g of chocolate chips to the pistachio ice cream and just before serving drizzle over melted chocolate to decorate.

By Dawn Roads

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