adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Pistachio ice-cream with strawberries
0 Likes
Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Serve nutty ice cream with rosewater-infused berries and crispy toffee for a delightful frozen dessert.
Ingredients:
  • Vegetable oil, to grease
  • 215g (1 cup) caster sugar
  • 125ml (1/2 cup) water
  • 110g (2/3 cup) unsalted pistachio kernels, finely chopped
  • 1 x 1L ctn vanilla ice-cream, softened slightly
  • 1 x 250g punnet strawberries, washed, hulled, quartered
  • 28.60 gm honey
  • 1/2 tsp rosewater essence
Instructions:
  • Prepare a baking tray by greasing it with oil. Combine sugar and water in a saucepan over low heat and stir for 5 minutes until sugar dissolves. Increase heat to high and bring to a boil. Reduce heat to medium-high and boil without stirring for 15-20 minutes or until golden, occasionally brushing down the sides with a water-dipped brush. Add pistachios and stir to coat. Safely hold the greased tray using an oven mitt, then carefully pour the toffee over it, tilting to spread evenly. Allow it to set for about 1 hour.
  • Crush the praline into big chunks, then blend in a food processor until roughly chopped.
  • In a large bowl, smoothly transfer the ice cream from the container. Mix well, then gently fold in three-quarters of the praline. Transfer the mixture back into the container. Freeze overnight or until it reaches a firm consistency.
  • In a bowl, mix the strawberries, honey, and rosewater. Let it sit for 30 minutes to enhance the flavors. Scoop the ice cream into serving bowls, then add the strawberry mixture on top and finish with the remaining praline. Enjoy right away.

Similar Recipes