No-Churn Christmas Praline Ice Cream
- 320g condensed milk
- 500ml double cream, whipped to stiff peaks
- ¼ tsp vanilla paste
- 140g pistachios
- 110ml demerara sugar
- 120ml dried fruit cake mix
- 100ml brandy
- 2 limes, zested and juiced
- Strawberries and cherries to garnish
Preheat oven to 180°C.
In a large bowl, lightly fold together the condensed milk, whipped cream and vanilla paste and place in the freezer.
Place the pistachios in a roasting dish lined with greaseproof paper and roast for 4 minutes. Remove from the oven and set aside. Turn the oven down to 150°C.
Place the sugar, cake mix, brandy, lime zest and juice, and a pinch of salt in a small pot and reduce to a syrup over low to medium heat. Once thick, pour over the pistachios and place in the oven to roast for 6 to 8 minutes. Remove from the oven and allow to cool completely to form a stiff praline. Break into chunks, transfer to a food processor and pulse to form a chunky crumble.
Fold into the partially frozen ice-cream mixture and return to the freezer to freeze overnight.
Serve chilled, together with split strawberries and cherries.