Cool down with homemade pistachio ice cream!
Ingredients
6 egg yolks
125g caster sugar
250g double cream
250g semi-skimmed milk
125g pistachio Vanitosa spread
Method
Whisk the egg yolks and sugar until pale and fluffy
Heat the cream and milk in a pan over a medium heat until close to boiling
Pour into the egg yolk sugar mixture, whisking well.
Return the whole mixture to the pan, place on the lowest posible heat, and stir slowly but continuously for at least 10 minutes until it has thickened enough to coat the back of the spoon.
Stir in the pistachio spread
Churn in an ice-cream mixer or, if you don't have one, place in the freezer and stir every 45 minutes to prevent it forming large ice crystals.
