Ingredients Jump to Instructions ↓

  1. 1 cup milk

  2. 1 cup caster sugar

  3. 2 eggs

  4. 1 3/4 cups thickened cream

  5. 1 cup shelled pistachio nuts, coarsely chopped

  6. 2 teaspoons finely grated lime rind

  7. 2 teaspoons finely grated lemon rind

  8. 1 1/2 tablespoons lime juice

  9. 1 1/2 tablespoons lemon juice

  10. Shredded lemon rind and lime wedges, to decorate

Instructions Jump to Ingredients ↑

  1. Grease two 8cm x 26cm bar pans; line bases and two long sides of each pan with baking paper.

  2. Heat milk in a medium pan until warm. Whisk sugar and eggs in a medium bowl until combined. Gradually whisk in warm milk until well combined. Return mixture to pan; stir over a medium heat, without boiling, for about five to 10 minutes, or until mixture is thickened and coats the back of a spoon. Cool slightly.

  3. Add cream, nuts, rinds and juices; mix well. Pour into prepared pans. Cover; freeze overnight, or until firm.

  4. To serve ice-cream, turn out from pans. Using a warm knife, cut ice-cream into thick slices; then cut each slice diagonally in half. Decorate with shredded lemon rind and lime wedges.

  5. Hint: Ice-cream can be made in a six-cup capacity container and served in scoops.


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