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.
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.