Pistachio ice cream
120 g peeled and ground pistachio nuts3 dl milk
2 dl double cream
4 egg yolks
vanilla sugar
2,5 dl icing sugar
a couple of drops almond aroma
2-3 tbs rose water
green caramel (optional)
Reduce the pistachio nuts to a powder. Add milk and cream. Heat the mixture in a saucepan and boil for 5 minutes. In a bowl, mix the egg yolks, icing sugar and vanilla sugar until light and fluffy.
Strain the steaming liquid in a thin ribbon through a colander into the whipped egg yolks, beating all the time. Return the mixture to the saucepan and bring to boil. Remember to stir. Remove the kettle from the cooker as soon as the first bubbles appear. Continue stirring the mixture while it cools down. Add rose water, almond aroma and green caramel. Transfer the mixture to the ice cream machine. Alternatively you can put the mixture straight into the freezer, but in that case remember to stir it 3-4 time until it has thickened.
Almond ice cream
Prepared the same way as the pistachio ice cream. Instead of nuts use powdered almonds and replace almond aroma by one envelope (125 mg) saffron powder and peel and juice of half an orange. Instead of rose water use orange blossom water. Decorate with pomegranate seeds, for example.