4 egg yolks
6 tblspn castor sugar
1 teaspoon cornflour
300ml low fat milk
1 cup pistachios(plus a few extra,to decorate)
300ml whipping cream
A little green food colouring
Chocolate dipped waffle cones sprinkled with pistachios(optional)
Whisk the egg yolks,sugar and cornflour in a bowl until the mixture is thick and foamy.
In a heavy pan,gently bring the milk to a boil,then gradually whisk it into the egg yolk mixture.
Return the mixture to the pan and cook it over a gentle heat,stirring constantly until the custard thickens and is smooth.Pour it back into the bowl,set aside to cool,then chill in the fridge until required.
Shell the pistachios and put them in a food processor or blender.Add 30ml/2 tblspn of the cream and grind the mixture to a course paste.
Pour the rest of the cream into a small pan.Bring it to a boil,stir in the coarsely ground pistachios then leave to cool.
Mix the chilled custard and pistachio cream together and tint the mixture delicately with a few drops of food coloring.
Pour this mixture into a freezer proof container.Freeze for 6 hours,beating once or twice in between with an electric whisk or fork to break up the ice crystals.Scoop and serve immediately.Jazakallah🍦
INFO / TIPS
Recipe credit:"Ice Cream" by Joanna Farrow