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Peshawar pistachio ice cream
Serves 6-8 Desserts and puddings
Ingredients
- 500ml raw milk
- 100g caster sugar
- 1 tbsp cornflour
- 1 tsp gum Arabic
- 500ml double cream
- 40g unsalted pistachios, shelled and chopped
- 1/2 tsp pistachio essence (optional)
- 1/2 tsp vanilla extract
- 1 tsp kewra (pandan leaf extract)
- 1 tsp gelatine powder
Method
Begin by heating the milk in a heavy-based saucepan. When it starts to boil, turn the heat down, add the sugar and let it dissolve.
Mix the cornflour and a little water together in a bowl to make a paste. Crush the gum Arabic in a pestle and mortar, add to the milk and stir, then gradually add the cornflour paste and stir until it begins to thicken. Turn off the heat and allow to cool for 5 minutes. Stir in the remaining ingredients, cover and allow to cool.
Transfer to an ice cream machine and churn according to the manufacturer’s instructions.
If you don’t have an ice cream machine, pour into a metallic bowl, cover and place in the freezer for 1 hour. Take out and whisk then return to the freezer for 1 hour. Whisk again, place the bowl in a ziplock bag and freeze for a further 2-3 hours. This makes sure that the ice cream stays soft.
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