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Annabel Langbein: The Free Range Cook: Through The Seasons

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Pistachio and Berry Ice Cream


My mother made this ice cream throughout my childhood. I call it three bowl ice cream, as you use separate bowls to create three mixtures which then combine to form the ice cream.

Prep time 20 mins + at least 4 hours freezing time
Serves  8-10

FOR THE FLAVOURING
1 cup currants
1/4 cup rum, amaretto or other liqueur or fruit juice
1 cup glace pineapple, apricots or paw paw, very finely chopped
finely grated zest of 1 lemon
1 cup unsalted pistachio nuts
1 cup fresh or frozen raspberries

ICE CREAM BASE
3 eggs
10 tbsp caster sugar, divided in half
2 tbsp boiling water
2 cups cream, chilled

First line two 30 cm (12 inch) loaf tins or one 2.5 litre (80 fl oz) container with baking paper.

Start by preparing the pistachio flavouring. Put the currants in a medium bowl and pour over the rum, liqueur or fruit juice. Stir, then set aside to steep for a minimum of 15 minutes or microwave the mixture for 1 minute. The alcohol helps give the ice cream a soft texture, but the more you use the softer the mixture will be, so don't overdo it. Stir in the pineapple, apricots or paw paw, plus the lemon zest and pistachio nuts. Reserve the berries to add at the very end.

To make the ice cream base, begin by separating the eggs. Place the egg whites in one bowl and the egg yolks in another, ensuring no yolk gets mixed in with the whites.

Once you have separated all three egg whites, add 5 tbsp of the caster sugar and beat the mixture until it forms stiff peaks. This will take about 6-7 minutes. 

Now take the bowl containing the three egg yolks and add the remaining 5 tbsp of caster sugar and the 2 tbsp boiling water. Without washing the beater, beat until the egg yolks are pale, thick and ribbony. You will know they are ready when they hold a figure of eight.

In the third bowl, beat the cream to soft peaks. Try not to overwhip it, but if you do add a bit more cold cream and beat again. 

Gently add the egg yolks, cream and pistachio mixture to the beaten egg whites. Fold together using a large flat spoon, adding the raspberries right at the end and reserving a few berries for a garnish. Pour the mixture into the prepared tins or container. 

Freeze for at least 4 hours, or preferably overnight, until set. If you're freezing it for longer, be sure to cover it to prevent freezer burn or flavour taint. To serve, lift the ice cream out of the tin, cut it into slices and garnish with fresh raspberries.

 


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