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Ice-cream and pistachio nuts with coffee syrup
Ice-cream and pistachio nuts with coffee syrup
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Ingredients:
  • 35g pistachio nut kernels
  • 450g (16 small scoops) Light & Creamy vanilla ice-cream (Nestle brand)
  • 1 vanilla bean
  • 250ml (1 cup) water
  • 60g (1/4 cup) caster sugar
  • 2cm piece cinnamon stick
  • Pinch of ground cardamom
  • 3 tsp espresso coffee granules
Instructions:
  • Preheat your oven to 200°C. Arrange the pistachios on a baking tray and bake in the preheated oven for 4-5 minutes until they are golden and fragrant. Let them cool before using.
  • For the coffee syrup, slit the vanilla bean with a small sharp knife. Combine vanilla bean, water, sugar, cinnamon, and cardamom in a saucepan. Stir over low heat until sugar dissolves. Increase heat, boil for 5 minutes without stirring. Take off heat and mix in coffee granules.
  • Chop the pistachios into small pieces. Strain the coffee syrup through a fine-mesh strainer into a heatproof jug.
  • In each serving glass, stack 2 scoops of ice cream with pistachios. Drizzle coffee syrup over the top and serve promptly.

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