Pistachio & Cherry Ice Cream with Ginger Biscuits
Ingrediënten
- 125 g 4½oz shelled pistachios
- 150 ml 5fl oz milk
- 100 g 3½oz golden caster sugar
- 500 g 1lb 1oz carton of vanilla custard
- 300 ml 10fl oz double cream, softly whipped
- 100 g 3½oz dried cherries, roughly chopped
- 100 g 3½oz gluten-free ginger cookies, broken into small pieces
Serving Size: 8 / Calories per Serving: 469
Preparation Time: 15 minutes (plus freezing) / Cooking Time: 5 minutes
Instructies
- Begin by finely chopping the shelled pistachios in a small food processor.
- Then, place them in a saucepan with the milk and golden caster sugar.
- Bring the mixture to a boil and then remove it from the heat.
- Allow it to cool.
- Fold together the cooled pistachio mixture, vanilla custard, and softly whipped double cream.
- Stir in the chopped dried cherries and the broken gluten-free ginger cookies.
- Transfer the ice cream mixture into a freezer container and freeze for 1½ hours.
- Remove the container from the freezer and stir to break up any large ice crystals.
- Repeat this process of freezing and stirring.
- Finally, freeze the ice cream overnight until it is completely firm.
- About 30 minutes before serving, remove the ice cream from the freezer to allow it to soften slightly.
- Scoop and serve.
- Indulge in the deliciousness of Pistachio & Cherry Ice Cream with Ginger Biscuits, a delightful treat combining the nutty flavor of pistachios, the sweetness of cherries, and the spiciness of ginger biscuits.
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