Almond & Pistachio Ice Cream

How to make Almond & Pistachio Ice Cream.


150g/ 5oz Natural Pistachio Nuts, crushed. To achieve this, place the nuts in a small plastic bag and hit with a rolling pin, until they are tiny pieces.

300ml/ 10floz Full Cream Milk.

300ml/ 10 floz Double Cream. (heavy cream).

4 Eggs Yolks.

175g/ 6oz White Sugar (castor sugar).

2-3 Tablespoons of Rose Water.

Green Food Colouring.


Put the milk, cream and crushed pistachio nuts into a saucepan.

Slowly bring to the boil.

While the milk is heating, put the egg yolks in a bowl.

Add the sugar, and beat to mix.

When the milk starts boiling, remove from heat, and empty the milk/cream mix to the eggs.

Beating constantly.

Then pour the mixture back into the saucepan.

You need a very low heat.

Stir until the mixture thickens, do not over heat.

When the mixture is a custard consistency remove from the heat.

Stir in the rose water and a couple of drops of green food colouring.

Now leave the mixture to cool.

When cooled, pour the mixture into a freezer proof container.

Place in the freezer for 1 hour.

Then remove and stir the mixture.

Return to the freezer until needed.

Remove from the freezer 10 minutes before serving.

Print Friendly, PDF & Email
Please help my blog grow by sharing this post with your friends & family.

Leave a Reply