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Pistachio and Berry Ice Cream

If you've never made ice cream before, this is the recipe to try. All you need is an electric beater and three bowls. You can use the same simple Ice Cream Base to make my delicious Double Chocolate Ice Cream.

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Pistachio and Berry Ice Cream

Annabel Langbein Pistachio and Berry Ice Cream Recipe
Annabel Langbein Media
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Pistachio and Berry Ice Cream
Pistachio and Berry Flavouring 1 cup currants ¼ cup rum, amaretto or other liqueur or ¼ cup fruit juice 1 cup glacé pineapple, apricots or paw paw, finely chopped finely grated zest of 1 lemon 1 cup shelled unsalted pistachio nuts 1 cup fresh or frozen raspberries Ice Cream Base 3 eggs 10 tbsp caster sugar, divided in half 2 tbsp boiling water 2 cups cream, chilled

© Annabel Langbein Media
https://www.annabel-langbein.com/recipes/pistachio--berry-ice-cream/288/
EMAIL PRINT
Prep time:
20 mins + 4 hours freezing
Cook time:
Nil
Makes:
2.5 litres

Pistachio and Berry Flavouring

  • 1 cup currants
  • ¼ cup rum, amaretto or other liqueur or ¼ cup fruit juice
  • 1 cup glacé pineapple, apricots or paw paw, finely chopped
  • finely grated zest of 1 lemon
  • 1 cup shelled unsalted pistachio nuts
  • 1 cup fresh or frozen raspberries

Ice Cream Base

  • 3 eggs 
  • 10 tbsp caster sugar, divided in half
  • 2 tbsp boiling water
  • 2 cups cream, chilled

Line two 30cm loaf tins or a 2.5 litre container with baking paper.

To prepare the Pistachio and Berry Flavouring, put the currants in a medium bowl and pour over the rum, liqueur or fruit juice. Stir, then set aside to steep for a minimum of 15 minutes or microwave for 1 minute. The alcohol helps to give the ice cream a soft texture, but the more you use the softer the ice cream will be, so don’t overdo it. Stir in the pineapple, apricots or paw paw, plus the lemon zest and pistachio nuts. Reserve the berries to add later.

To make the Ice Cream Base, separate the eggs. Place the egg whites in your largest bowl and the egg yolks in a smaller bowl, ensuring no yolk gets mixed in with the whites. Add 5 tbsp of the caster sugar to the egg whites and beat until the mixture forms stiff peaks (about 6-7 minutes). Set aside. 

Add the remaining 5 tbsp of caster sugar and the boiling water to the bowl containing the three egg yolks. Beat until pale, thick and ribbony. You will know it is ready when it holds a figure of eight. 

In a third bowl, beat the cream to soft peaks. Try not to overwhip it, but if you do, add a bit more cold cream and beat again. Gently fold the egg yolks and cream into the beaten egg whites using a large flat spoon. This is your Ice Cream Base.

To make Pistachio and Berry Ice Cream, add the Pistachio and Berry Flavouring and fold together. Fold in the raspberries right at the end, reserving a few for a garnish. Pour the mixture into the prepared loaf tins or container. Freeze for at least 4 hours, or preferably overnight, until set. If you’re freezing it for longer, be sure to cover it to prevent freezer burn or flavour taint. To serve, lift out of the tin or container, cut it into slices and garnish with fresh raspberries.

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Tarte Tartin

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9 comments

I also made this Icecream with coconut cream as I am lactose intolerant. It was delicious. I have found all your recipes can be easily substituted with Olivani for butter.Cheese is a ittle more difficult. I found Parmesan cheese had no lactose, so use that. Thanks.
Southernjen May 03, 2020
I have made this ice cream before with great success....but I had an experiment to undertake. I have a friend who has had to change her diet to be non diary, no sugar. Unfortunately it rules out sweet treats like ice cream. Hence my experiment. I replaced the cream with a can of coconut cream, the caster sugar with brown rice malt syrup and added 4 tspns vanilla paste (as I wanted vanilla ice cream). I made according to the recipe and I now have the most delicious vanilla ice cream with a slight flavour of coconut. My son has announced I can make it all the time so now we are dreaming up all the flavour combinations that we can add. And as a bonus my friend can now enjoy a bowl of ice cream....cause we all know that sometimes only ice cream will do!
Dthompson January 23, 2016
Just watched your show and love the recipes. I cannot wait to try them.
CLEV November 09, 2015
Thank you for sharing this recipe. I wonder if I could swap currants with cranberries? I just cant find currants. Thank you:)
ringsrings August 31, 2015
I have made this at least 6 times in the last few months and it is always a fabulous hit. It is now requested everytime we have a shared meal.
helenw February 04, 2014
My 10 year old daughter and I watched your show last night and saw this recipe, and she begged me to make it for her, especially since it only took 3 ingredients!! Thanks....Juanita
Juanita January 15, 2014
I saw this on your tv show today, and must try it, thanks! Mary
tabs June 02, 2013
I've made this several times - yummy and easy. The raspberry ripple vesion with raspberry jam was too sickly, but other flavours lovely !
merren March 20, 2012
really great
carol parkinson January 04, 2012
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Discover how to live a Free Range Life – enjoying the simple pleasures of exploring your creativity, connecting with nature and sharing food and laughter through the seasons.

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