These individual chocolate and pistachio ice creams with a white chocolate coating will be an instant hit at your next garden party
Pistachio & Chocolate Ice Creams
- FOR THE MILK CHOCOLATE ICE CREAM
- 50g caster sugar
- 35g egg yolks (approx. 2 large eggs)
- 135g milk chocolate, chopped or in callets
- 195ml semi-skimmed milk
- 100ml whipping cream
- FOR THE CRYSTALLISED PISTACHIOS
- 125g pistachio nuts, finely chopped
- 90g caster sugar
- FOR THE PISTACHIO PASTE
- 100g pistachio nuts
- 1tbsp nut oil
- WHITE CHOCOLATE COVERING
- 600g white chocolate, chopped or in callets
- 60g cocoa butter
- 1-2tsp Fern green dust food colour
- SPECIAL EQUIPMENT
- Ice cream maker
- 15-cavity globe silicone mould
- 15 wooden lollipop sticks
- MILK CHOCOLATE ICE CREAM PREPARATION: Whisk the sugar and egg yolks together in a mixing bowl. Place the chocolate in a separate mixing bowl.
- Place the milk and cream in a saucepan and bring to the boil.
- Pour the hot liquid onto the egg mixture, stirring with a whisk. Return the mixture to the saucepans and cook over a low heat for another two to three minutes, stirring continuously to avoid burning, until the mixture has thickened and coats the back of a spoon.
- Remove the mixture from the heat and pour it over the chocolate, stirring with a whisk until fully incorporated. Decant into a jug and leave to cool at room temperature, then cover the jug with cling film and leave to fully cool in the refrigerator overnight.
- CRYSTALLISED PISTACHIOS: Roast the chopped nuts in an oven preheated to 160 degrees C (gas mark 3) for approximately 5 minutes to bring out the flavour and to add extra crunch.
- Heat the sugar and 25ml of water in a small saucepan to 119 degrees C. You may need to tilt the saucepan to get an accurate reading on the thermometer. Once at the right temperature, add the pistachios to the saucepan and stir over the heat until the mixture has a sandy, dry texture. Remove from the heat and turn out the nuts onto a tray lined with silicone paper or a heatproof mat. Leave to cool.
- If some of the sugar doesn't stick to the nuts, remove it using a sieve so it doesn't make the ice cream too sweet when mixed in.
- FOR THE PISTACHIO PASTE: Blend the nuts and oil to a paste in a small food processor; this can take up to five minutes. Scrape down the sides of the processor from time to time if necessary.
- MILK CHOCOLATE ICE CREAM FREEZING: Place the chilled ice cream mixture into an ice cream maker. Churn until smooth, very cold and thickened. Add half of the pistachio nuts followed by the pistachio paste, then churn for a couple of cycles until evenly distributed.
- Transfer the mixture to a large piping bag. Snip off the end and pipe the ice cream into the globe moulds. Place in the freezer for an hour or until set hard.
- FOR THE WHITE CHOCOLATE COVERING: Remove the ice creams from the mould and insert a wooden lollipop stick into the side of each one.
- Place the ice creams on a tray lined with silicone paper and return them to the freezer for 30 mins.
- Warm the white chocolate and cocoa butter together in a microwave or bain-marie until just melted but not too hot. Pour it into a small bowl.
- Remove the ice creams from the freezer and dip into the warm chocolate, pulling them straight back out. Sprinkle with nuts on both sides then place back onto the tray and return to the freezer for 10 mins.
- If necessary, warm the white chocolate covering as before to achieve a dipping consistency. Colour a quarter of the remaining white chocolate covering with the green dust food colouring. Place it in a large piping bag, snip off the end and pipe it randomly over the surface of uncoloured white chocolate covering.
- Remove the ice creams from the freezer and dip them into the chocolate, swirling them around to create a green marbled effect. Place the ice creams back onto the tray and return to the freezer for at least 10 mins before serving.
- If you're not planning to eat the ice creams immediately, store them in an airtight container with a layer of silicone paper in between each one for up to one month.
This recipe was kindly provided by Mark Tilling, from his book Mastering Chocolate.