Pistachio and Toffee Crunch Ice-Cream
- PREP TIME: 15 mins
- COOK TIME: 8 mins
- SERVES: 7
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Ingredients
- 2 litres vanilla ice-cream, softened (see tip below)
- 300mls cream, semi whipped
- ½ - 1 teaspoon rose water or vanilla essence
- ½ cup shelled pistachios, roughly chopped\
- Toffee:
- Combine ¼ cup each of raw sugar and castor sugar and sprinkle onto a clean ungreased baking tray. Place under a preheated grill on medium high heat and cook until sugar melts and turns a pale amber colour (approximately 8 minutes). DO NOT leave unattended. Turn tray around if necessary to ensure even melting. Remove and set aside to cool completely. When cold the toffee will lift off the tray. Break into pieces and place into a plastic bag and crush using a rolling pin.
Instructions
- Place all ingredients including crushed toffee into a large bowl and mix quickly with a large spoon until combined.
- Spoon back into ice-cream container, cover and freeze over night.
- Spoon ice-cream into serving glasses and decorate with rose petals.
Hint:
To soften ice-cream; leave ice-cream in container at room temperature for approximately ½ - ¾ hour depending on the kitchen temperature.
