Vanilla, Cherry and Pis­ta­chio Ice Cream

Pis­ta­chio lovers will re­joice in this ice cream. This sim­ple trio of flavours is lovely on its own or along­side a choco­late brownie.

Dish - Everyday Dish - - Recipes -

3 cups cream ¾ cup full-cream milk ¾ cup full-fat Greek yo­ghurt 1 cup ic­ing sugar 1½ tea­spoons vanilla paste ¾ cup pis­ta­chio nuts, roughly chopped 1 x 425-gram tinned black cher­ries (stone­less) Whisk to­gether the cream, milk, yo­ghurt, ic­ing sugar and vanilla paste. Pour into a shal­low bak­ing tray lined with bak­ing pa­per. Place in the freezer for 2 hours or un­til solid.

Use a knife dipped in hot wa­ter (then dried) to cut into chunks. Place in a food pro­ces­sor and blitz, scrap­ing the sides as needed, un­til the chunks are bro­ken up. You’ll need to work fast so that

the ice cream doesn’t melt too much. Add the pis­ta­chios and run un­til mixed through evenly. Add the cher­ries and pulse to com­bine. En­sure there are still some chunks left.

Trans­fer to a loaf tin and place back in the freezer. Re­move from the freezer 5 mins be­fore serv­ing.

Will last up to 2 months in the freezer. Cover the tin with tin­foil to pre­vent freezer burn. Makes 1.5 litres

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