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Pistachio & cherry ice cream with ginger nuts
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125g shelled pistachios
150ml whole milk
100g golden caster sugar
500g carton Ambrosia Deluxe Custard, Vanilla with Clotted Cream
300ml pot essential Waitrose Double Cream, softly whipped
100g dried cherries, roughly chopped
100g ginger nut biscuits, broken into small pieces
1. Whizz the nuts in a small food processor until finely chopped, then place in a saucepan with the milk and sugar. Bring to the boil, then remove from the heat and leave to cool.
2. Fold together the cooled pistachio mixture, custard and cream, then stir in the cherries and ginger nut biscuits. Transfer to a freezer container and freeze for 1½hours. Remove the container from the freezer and stir to break up any big ice crystals. Freeze and stir again, then freeze overnight until completely firm.
3. Remove from the freezer 30 minutes before scooping.
Typical values per serving:
This recipe was first published in March 2017.