Peshawari Pista Ice Cream

By Food Fusion · 180 min

Ingredients

Instructions

1. Coarsely chop the pistachios on a clean board and set them aside.
2. Bring the milk to a boil in a wok.
3. On low heat, add the sugar, stir well and cook until it dissolves.
4. Turn off the heat and let it rest for 1 to 2 minutes.
5. Stir in the pistachio essence and green food colour.
6. Add the cream and whisk until smooth.
7. Let the mixture cool completely, then strain it.
8. Pour into an airtight container, tap it 2 to 3 times, cover the surface with cling film, close with a lid and freeze overnight.
9. Take it out, remove the cling film and let it rest for 2 minutes.
10. Cut the ice cream into cubes.
11. Blend the cubes in a chopper until smooth.
12. Add the chopped pistachios and mix well.
13. Transfer to an airtight container, cover the surface with cling film, close with a lid and freeze for 8 hours. Yields 1 litre.
14. Once fully frozen, scoop, decorate with pistachios and serve.

Summarized from Food Fusion's video. Watch it for the details.

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