Almond, pistachio and raspberry ice cream
Prep
30 min
Cook
10 min
Serves
8
Skill
Vegetarian
Prep
30 min
Cook
10 min
Serves
8
Skill
Dairy and Lactose FreeSo Good Frozen DessertChristmas Gluten FreeSo Good Almond and Coconut MilksSummerGluten Free
There's nothing quite like a cool ice cream on a hot day, so why not make your own? This delicious dairy free dessert is a wonderful blend of textures with a delightful summer flavour.
Ingredients
- 4 egg yolks
- 1/3 cup (75g) raw cane sugar
- 2 cups (500mls) So Good Almond Milk Unsweetened
- 1/2 cup (70g) pistachios, finely chopped
- 1/2 cup fresh, frozen or canned raspberries
Nutrition per serving
550 kJ
energy kj
4 g
protein
1 g
saturated fat
0.9 g
dietary fibre
11 g
carbohydrate
11 g
sugars
24 mg
sodium
Method
- Whisk together the egg yolks and sugar in a bowl, for about 5 minutes, until sugar has dissolved.
- Pour the almond milk into a saucepan and bring to a simmer. Remove immediately then pour the hot milk slowly over the egg yolk mixture, whisking constantly.
- Return the mixture to the clean saucepan and cook over low heat, stirring continuously with a wooden spoon until the mixture coats the back of the spoon. Do not let the custard boil.
- Pass the mixture through a fine sieve then allow to cool. Meanwhile, clean and remove any stalks from the raspberries. Mash together the raspberries using a fork. If using canned, drain the syrup off first. Frozen raspberries can be left frozen and broken with a fork.
- When the custard has cooled to room temperature, stir through the raspberry mash and chopped pistachios. Cover and freeze, turning every hour or so until frozen, or put in an ice cream machine and blend according to manufacturer's instructions.
- Store in freezer in a covered container until ready to serve. Leave the ice cream to thaw for 10 minutes, before rolling into scoops. Sprinkle with chopped pistachios to serve.
- 4 egg yolks
- 1/3 cup (75g) raw cane sugar
- 2 cups (500mls) So Good Almond Milk Unsweetened
- 1/2 cup (70g) pistachios, finely chopped
- 1/2 cup fresh, frozen or canned raspberries
Nutrition per serving
550 kJ
energy kj
4 g
protein
1 g
saturated fat
0.9 g
dietary fibre
11 g
carbohydrate
11 g
sugars
24 mg
sodium
- Whisk together the egg yolks and sugar in a bowl, for about 5 minutes, until sugar has dissolved.
- Pour the almond milk into a saucepan and bring to a simmer. Remove immediately then pour the hot milk slowly over the egg yolk mixture, whisking constantly.
- Return the mixture to the clean saucepan and cook over low heat, stirring continuously with a wooden spoon until the mixture coats the back of the spoon. Do not let the custard boil.
- Pass the mixture through a fine sieve then allow to cool. Meanwhile, clean and remove any stalks from the raspberries. Mash together the raspberries using a fork. If using canned, drain the syrup off first. Frozen raspberries can be left frozen and broken with a fork.
- When the custard has cooled to room temperature, stir through the raspberry mash and chopped pistachios. Cover and freeze, turning every hour or so until frozen, or put in an ice cream machine and blend according to manufacturer's instructions.
- Store in freezer in a covered container until ready to serve. Leave the ice cream to thaw for 10 minutes, before rolling into scoops. Sprinkle with chopped pistachios to serve.