Thursday, 10 October 2013

Simple Pistachio Ice Cream

Yesterday was ice cream weather; you know the one, warm afternoon, a slight breeze, the temperature getting up to high 20's ... wahoo, it's an early summer around here.  (Today is a different story!)

I was tempted to stop by the ice cream shoppe as a treat, but instead I remembered my fabulous home-made dessert that I made a few weeks ago when I had friends over for lunch - and nothing could compete!

Seriously, if you love the sweetness of pistachios and a little aromatic rosewater then this is an easy and fancy and lusciously creamy and absolutely delectable sweet treat to make the day before friends are due at your place.

Go on, have a go and let me know how you won't be disappointed... would I lie to you?

Simple Pistachio Icecream
By Neil Perry

6 egg yolks
176g caster sugar
600ml single cream (pouring cream)
3 tbsp rosewater 
150g ground pistachios

Cream the egg yolks and sugar together until smooth, thick and pale.  Transfer to a large stainless steel bowl.

Pour the cream into a small saucepan and bring to the boil slow over a medium heat.  Gradually pour the hot cream over the egg mixture very slowly in a tiny stream, beating continually.

Place the bowl over a pot of simmer water (making sure the base of the bowl does not touch the water) and stir with a wooden spoon until the mixture thickens to a custard.

Add the rosewater and fold through the pistachios.  Allow the mixture to cool, then pour it into a serving bowl, cover with cling film and freeze overnight.

Serve straight from the bowl and sprinkle extra pistachio on top.

Photo by me

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