Simple Pistachio Ice-cream - The Triangle Community Newspaper

Linda Sang
Serves 5
3 egg yolks
85g caster sugar
300ml single cream
75g ground pistachios
Chopped pistachios for sprinkling

Cream the egg yolks and sugar together in a mixer until smooth thick and pale. Transfer to a large stainless steel bowl. Pour the cream into a small saucepan and bring to the boil over medium heat.
Gradually pour the hot cream over the egg mixture, beating continually. Place the bowl over a pot of simmering water (making sure the base of the bowl does not touch the water). And stir with a wooden spoon until the mixture thickens like a custard. Allow the mixture to cool, strew over chopped nuts and pour it into a serving bowl, cover with cling film and freeze overnight.

Acknowledgment of Country

The Triangle is a community paper, principally for the region bounded by the three prominent mountains: Peak Alone, Gulaga and Mumbulla. It is produced on the traditional lands of the Yuin nation and we acknowledge that this was and will always be Yuin Country. We are grateful for their thousands of years of careful and deliberate stewardship of Country and pay our respects to Yuin Elders past, present and emerging.

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