Fresh pistachios and palm sugar give this Moroccan ice-cream recipe intense flavour and colour. Fresh pistachios have a short season so when you see them at the fruit market you should grab them.
- 375 ml full cream milk
- 125 ml single cream
- 8 green cardamom pods, cracked and seeds removed
- ½ vanilla bean, split and scraped
- 4 egg yolks
- 100 g caster sugar
- 150 g roasted and shelled fresh pistachios
- 100 g dark palm sugar, chopped
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Add the milk, cream, cardamom seeds and vanilla to a saucepan, place over medium heat and bring to a boil. Remove from the heat and set aside.
Whisk egg yolks and sugar in a heatproof bowl, gradually whisk in the strained milk mixture until combined and place in double boiler over low heat. Stir constantly until it coats the back of a wooden spoon.
Remove from heat and continue to stir over ice until mixture is cool.
In food processor or pestle and mortar pound together the pistachios and palm sugar. Add to the chilled ice-cream base, churn in an ice-cream machine to manufacturers instructions.