recipes
Pistachio and Toffee Crunch Ice-Cream
Creamy ice-cream delicately scented with rosewater and the crunchiness of toffee and pistachio nuts.
serves 8
15 min prep
ingredients
| Toffee ¼ cup raw sugar ¼ cup castor sugar 2 litres vanilla ice-cream, softened (see tip below) 300mls cream, semi whipped ½ - 1 teaspoon rosewater or vanilla essence ½ cup shelled pistachios, roughly chopped |
instructions
step 1
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.
step 2
When cold the toffee will lift off the tray. Break into pieces and place into a plastic bag and crush using a rolling pin.
step 3
Place softened ice-cream and other 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 overnight. Spoon ice-cream into serving glasses and decorate with rose petals.
recipe tip
To soften ice-cream; leave ice-cream in container at room temperature for approximately ½ - ¾ hour depending on the kitchen temperature.
nutritional information
| Qty per serving | QTY PER 100g | |
|---|---|---|
| Energy | 1620kJ (388Cal) | 996kJ (238Cal) |
| Protein | 6.4g | 3.9g |
| Fat - Total | 23.9g | 14.7g |
| - Saturated | 13.6g | 8.4g |
| Carbohydrate | 38.3g | 23.5g |
| - Sugars | 37.5g | 23.0g |
| Dietary Fibre | 0.8g | 0.5g |
| Sodium | 132mg | 81mg |
| Potassium | 337mg | 207mg |
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Birds Eye uses big, Australian grown potatoes that are cut, specially prepared, then quickly frozen to ensure the finest quality and flavour is delivered every time.
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Pistachio and Toffee Crunch Ice-Cream
Pistachio and Toffee Crunch Ice-Cream
Creamy ice-cream delicately scented with rosewater and the crunchiness of toffee and pistachio nuts.
ingredients
Toffee
¼ cup raw sugar
¼ cup castor sugar
2 litres vanilla ice-cream, softened (see tip below)
300mls cream, semi whipped
½ - 1 teaspoon rosewater or vanilla essence
½ cup shelled pistachios, roughly chopped
instructions
step 1
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.
step 2
When cold the toffee will lift off the tray. Break into pieces and place into a plastic bag and crush using a rolling pin.
step 3
Place softened ice-cream and other 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 overnight. Spoon ice-cream into serving glasses and decorate with rose petals.
serves 8 15 min prep recipe tip
To soften ice-cream; leave ice-cream in container at room temperature for approximately ½ - ¾ hour depending on the kitchen temperature.
Brought to you by the Simplot Test Kitchen
Email: simplygreatmeals@simplot.com.au