PISTACHIO
GELATO
Makes about 600ml
Gelato is lighter than classic ice-cream mixtures,
as more milk and less cream is used.In a pan, heat 300ml whole milk and 150ml double cream until just
steaming. In a bowl, mix 3 large egg yolks and 75g caster sugar
until pale. Gradually mix in milk mixture. Return to the pan and
cook over low-medium heat, stirring, until the custard thickens
enough to coat the back of a spoon. Meanwhile, in a large bowl,
mix 4tbsp pistachio paste (try Fiasconaro Pistachio Cream from
souschef.co.uk) and 1tbsp vanilla extract. Add hot custard mixture,
then cover and cool. Transfer to a freezer-proof container, cover
and freeze until nearly solid, about 4hr. After 4hr, remove from
the freezer, break with a fork and blitz until smooth.
Return to the container and freeze until solid.
LIVING
PEANUT BUTTER
MILK PRETZEL
Makes about 2 litres
Try this served between cookies for an
indulgent ice cream sandwich.In a large bowl, using a handheld electric whisk, beat
4 large egg whites until stiff. Gradually whisk in 250g
light brown soft sugar until thick and glossy. In a
separate bowl, whisk a 284ml tub buttermilk and
300ml tub double cream with 2tsp vanilla bean paste
or extract until it just holds its shape (don’t overwhisk or
the ice cream will have a chalky texture). Quickly whisk
in 125g crunchy peanut butter, then fold in the egg
white mixture. Spoon^1 / 3 of the mixture into a
freezer-proof container and sprinkle over 15g
chopped white chocolate and a handful of broken up
salted pretzels. Repeat twice more with the remaining
cream mixture and equal quantities of chopped
chocolate and pretzels. Cover and freeze until solid.