Pistachio Ice Cream

INGREDIENTS

INSTRUCTIONS

Preheat the oven to 130C/350F/GM4. Take half the pistachios and roast them
in the oven for about 8 minutes; they should smell toasted, but are not
coloured. Remove and cool.
Then put the toasted pistachios in a blender, with the vanilla essence and
sugar, and blend so that the nuts are reduced to a fine meal. Put in a jug.
Heat the cream to just below boiling point (when it starts to bubble round
the edges), then pour immediately on the nut and sugar mix in the jug.
Leave to cool, stir, then refridgerate overnight to let the flavours mix
properly.
The next day, remove the nuts' skins by boiling them in water for a minute.
Chop the nuts coarsely. Then add to the cream mixture, and freeze.
If you wish to still-freeze, put the container in the freezer, and let the
ice-cream freeze. When it is half-frozen (approximately 4 hours, but could
be sooner or later depending on your freezer), take out the container,
quickly run the contents through a liquidizer or food processor, and return
to the container, and to the freezer. Repeat after another few hours.
(makes about 1 litre)
Posted to recipelu-digest by "bunny" <layla696@ix.netcom.com> on Feb 26,
1998

A Message from our Provider:

“Beauty: an act of God”