This is hedonistically rich and full of flavour; Jono thought it was devine and Julie thought it was all a bit much. A conversation piece at least to end your next Middle Eastern feast.
Pistachio, Honey & Orange Blossom Ice Cream – 4-6
- 200g pistachios
- 150g caster sugar
- 600ml full-fat milk
- 600ml double cream
- 3 tbsp clear honey
- 200ml orange blossom water
- 400ml unsweetened evaporated milk
- finely grated rind of 2 oranges
Whizz 150g of the pistachios with the sugar in a food processor until finely ground.
Put the milk, cream, honey, orange blossom water and the pistachio mixture in a saucepan and bring to a gentle boil. Simmer gently for 20-25 minutes or until reduced by a quarter. Keep stirring to prevent it boiling over. Set aside and leave to cool.
Chop the remaining pistachios. Add the evaporated milk to the cooled mixture and stir in the grated orange rind and chopped pistachios. Mix well, then chill in the fridge overnight (or for a minimum of 2 hours).
Pour the chilled mixture into an ice cream machine and churn for 25-30 minutes. If you don’t have an ice cream machine, pour the mixture into a large shallow container and freeze for 2 hours. Remove the container from the freezer and fork through to break down the ice crystals, then freeze again until firm.
(Original recipe from Persiana by Sabrina Ghayour, Mitchell Beazley, 2014.)