Pistachio Ice Cream

Pistachio Ice Cream:

• 1¼ cups (163g) pistachio cream or pistachio butter
• 2 cups (420ml) heavy cream, chilled
• 1 x 396g can full-fat sweetened condensed milk
• 1 teaspoon pure vanilla extract or vanilla bean paste
• Optional Toppings (per serving):
• 2 tablespoons roughly chopped pistachios
• 2 tablespoons chocolate chips
• 1 tablespoon heavy cream

In a large mixing bowl, or the bowl of a stand mixer fitted with the whisk attachment, whip the chilled heavy cream on medium-high speed until stiff peaks form, about 4 minutes.

Add the pistachio cream, sweetened condensed milk and vanilla extract. Mix on low speed until just combined, taking care not to overmix.

Spoon the mixture into a freezer-safe container, such as a 23 × 13cm loaf tin, and smooth the surface with a spatula.

Cover tightly and freeze for at least 8 hours, or until firm.

Before serving, allow the ice cream to stand at room temperature for 5 minutes to soften slightly. Meanwhile, roughly chop the pistachios. Place the chocolate chips and heavy cream in a heatproof bowl set over a saucepan of gently simmering water, stirring until melted and smooth.

Scoop the ice cream into Le Creuset Stoneware Ice Cream Bowls and finish with the chopped pistachios and a generous drizzle of warm chocolate sauce.