Remember last week, I failed to use the bag of pistachios in my store cupboard? Well I’ve used them this week… well most of them, anyway.
I’ve puréed them and whipped up a batch of pistachio ice cream adapting my basic no-churn ice cream recipe originally borrowed from Nigella.
It tastes nothing like the pistachio ice cream you can buy in a supermarket (in a good way).
It looks nothing like it either – but if you like it like that, by all means add a couple of drops of green food colouring to the mix.
Finish with a generous sprinkling of chopped pistachios and you’ve got yourself a quick, simple summertime dessert to enjoy on it’s own, in a cone or as an accompaniment to a hot fruit pie or brownie.