PISTACHIO ICE CREAM

Preparation Method :

• Put the single cream and nuts in a blender and blend it until the nuts are pureed.
• Spoon the mixture into a small saucepan and stir in the double cream.
• Place over low heat and simmer gently until the mixture is hot then remove from heat, cover and set aside to cool.
• Pour into a medium-sized bowl and beat in the almond essence.
• Dissolve the sugar in water over low heat, stir it constantly.
• Increase the heat to moderate and boil the syrup until the temperature reaches 140° C/220° F on a sugar thermometer or until a little of the syrup spooned out of the pan and cooled will form a short thread when drawn out between your index finger and thumb.
• Remove from the heat and leave the syrup to stand for at least 1 minute.
• Pour the syrup over the egg yolks in a steady stream, whisking constantly. Continue whisking until the mixture is thick and fluffy.
• Mix in the cooled cream mixture and then lightly fold in the beaten egg whites.
• Pour into an ice-cream container or into a hand- propelled ice cream churn and freeze. Store in the freezer until required.