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Pistachio Clotted Cream Ice Cream

Making this Italian classic more delicious with Cornish clotted cream

Our simple clotted cream ice cream base recipe can be used to make numerous flavours, here we have created this Italian classic using pistachios and a splash of honey rum!

ingredients 7 ingredients
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Ingredients

  • 2 large free-range eggs
  • 125g caster sugar
  • 2 x 227g tub Rodda’s Cornish Clotted Cream
  • 250ml full-fat milk
  • 1 teaspoon almond extract
  • 250g pistachios
  • 30ml - 50ml honey rum

Method

Keep 2 table spoons of pistachios back for decoration then tip the rest of the pistachios into a spice mill or food food processor. Blitz until finely chopped and becoming a green powder.

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.

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.

If you’re not using an ice cream maker, spoon into a 2-litre freezer proof container
and freeze for 3 hours. Remove form 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 2 hours, until semi-solid.

When ready to serve remove from the freezer for 5 minutes or until slightly softened.

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