Pistachio Clotted Cream Ice Cream

Method

1. Keep 2 tablespoons of pistachios back for decoration then tip the rest of the pistachios into a spice mill or food processor. Blitz until finely chopped into a green powder.
2. Whisk the eggs in a large bowl until light and frothy. Add the sugar gradually and whisk for a further 3 minutes. Add the clotted cream, processed pistachios, almond extract, rum (you can use honey instead) and milk into the egg mixture and whisk well.
3. Spoon the mixture into an ice cream maker and churn until semi-set. Transfer to a plastic container, sprinkle the remaining pistachios over the top and freeze until solid.
4. If you’re not using an ice cream maker, spoon into a 2-litre freezer-proof container and freeze for 3 hours. Remove from the freezer and whisk until smooth. Return to the freezer for
   another 3 hours. Repeat this process 3-4 times, then sprinkle the remaining pistachios over the top and freeze for at least 2 hours.
5. When ready to serve remove from the freezer for 5 minutes or until slightly softened.