Citrus and pistachio ice-cream

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

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.

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

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.

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