Ice Cream with Caramelised Pistachio Nuts
I love ice-creams but as I get older, I have to watch my calorie intake and blood sugar! I save my dessert intake for the things that I love most and this is one of those desserts. It is so easy to make. You don’t even need to have an ice-cream maker. It is creamy, nutty and gorgeous. It contains ‘nut brittle’ or what is often known as 'mewa chikky' in North India.
We used to make ‘Chikki’ when I was in a boarding school in Pilani as a young girl a zillion years ago! Pistachio nut caramel recipe is similar to the one we used in those days. Makes approximately 1 litre ice-cream.
For Pistachio Nut Caramel:
150 gm. (4 oz.) shelled pistachio nuts, unsalted and unroasted
150 gm. (4 oz.) castor sugar
For the ice-cream:
2 eggs at room temperature
125 gm. (4 oz.) castor sugar
450 ml. (15 oz.) double cream
200 ml. (6 1/2 oz.) milk
1/2 tsp. cardamom powder or rose essence or almond essence
Grease a flat tray with a drop of ghee.
Dry roast pistachio in a wok or frying pan. Or, you can place them on a plate and roast in microwave at full for 3 minutes. Stir and roast for another 2-3 minutes.
Heat 150 gm. sugar and roasted pistachio nuts, together, in a wok or kadhai, on low heat.
When sugar melts completely (don't allow it to turn brown), spread it out on a greased tray and allow to set.
Meanwhile, place eggs in a large bowl and whisk until smooth and fluffy. Use an electric beater if you have one.
Add sugar (125 gm.) slowly, whisking all the time.
Add cream, milk and your chosen flavour. Beat all in.
Place in a freezer for 2-2 1/2 hour, until almost set.
While the ice-cream is freezing, break up the pistachio nut caramel into pieces. You can wrap it in a kitchen towel and beat with a rolling pin. Or, place in a food processor and break into smaller pieces. Don't powder completely. It helps if you do this with small portions at a time.
Take ice-cream out of the fridge, break it up a little with a fork.
Add pistachio caramel mix and mix well.
Allow to freeze again.
I usually take the ice-cream out of the freezer for 5 minutes before serving. This makes it softer. If you forget, put it in the microwave, for 20 seconds, on full.
You can make it a day or two before you need it.