Pistachio lovers will rejoice in this ice cream. This simple trio of flavours is lovely on its own or alongside a chocolate brownie.
INGREDIENTS
3 cups cream
¾ cup full-cream milk
¾ cup full-fat Greek yoghurt
1 cup icing sugar
1½ teaspoons vanilla paste
¾ cup pistachio nuts, roughly chopped
1 x 425-gram tinned black cherries (stoneless)
METHOD
Whisk together the cream, milk, yoghurt, icing sugar and vanilla paste. Pour into a shallow baking tray lined with baking paper. Place in the freezer for 2 hours or until solid.
Use a knife dipped in hot water (then dried) to cut into chunks. Place in a food processor and blitz, scraping the sides as needed, until the chunks are broken up. You’ll need to work fast so that the ice cream doesn’t melt too much. Add the pistachios and run until mixed through evenly. Add the cherries and pulse to combine. Ensure there are still some chunks left.
Transfer to a loaf tin and place back in the freezer. Remove from the freezer 5 mins before serving.
Will last up to 2 months in the freezer. Cover the tin with tinfoil to prevent freezer burn. Makes 1.5 litres
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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.