Pistachio ice cream recipe
 This simple pistachio ice cream isn't too sweet, but lets the flavour of the nuts come through. 125g/4½oz unsalted pistachio nuts, out of their shells (weight shown is without shells)75g/3oz caster sugar3 free-range egg yolks500ml/17fl oz double cream 125g/4½oz unsalted pistachio nuts, out of their shells (weight shown is without shells) 75g/3oz caster sugar 3 free-range egg yolks 500ml/17fl oz double cream Method Place half of the pistachios into a food processor with half of the sugar and blend until very fine.Roughly chop the remaining pistachios with a sharp knife on a secure chopping board.Whisk the egg yolks with the other half of the sugar in a large, heatproof mixing bowl, until thick and creamy. Place the cream and the finely ground pistachio and sugar mixture into a heavy-based pan over a medium heat and bring to the boil. Immediately remove from the heat and pour the mixture onto the egg yolks, whisking constantly. Return the pistachio custard to the pan and stir over a low heat until the mixture thickens.Remove from the heat and place into a large bowl of iced water to quickly cool, then refrigerate for at least one hour.Churn the pistachio custard in an ice cream maker according to manufacturer's instructions.Fold in the hand-chopped pistachios and transfer the ice cream to a freezer-safe container with a lid. Cover and freeze until required. Place half of the pistachios into a food processor with half of the sugar and blend until very fine. Place half of the pistachios into a food processor with half of the sugar and blend until very fine. Roughly chop the remaining pistachios with a sharp knife on a secure chopping board. Roughly chop the remaining pistachios with a sharp knife on a secure chopping board. Whisk the egg yolks with the other half of the sugar in a large, heatproof mixing bowl, until thick and creamy. Whisk the egg yolks with the other half of the sugar in a large, heatproof mixing bowl, until thick and creamy. Place the cream and the finely ground pistachio and sugar mixture into a heavy-based pan over a medium heat and bring to the boil. Immediately remove from the heat and pour the mixture onto the egg yolks, whisking constantly. Return the pistachio custard to the pan and stir over a low heat until the mixture thickens. Place the cream and the finely ground pistachio and sugar mixture into a heavy-based pan over a medium heat and bring to the boil. Immediately remove from the heat and pour the mixture onto the egg yolks, whisking constantly. Return the pistachio custard to the pan and stir over a low heat until the mixture thickens. Remove from the heat and place into a large bowl of iced water to quickly cool, then refrigerate for at least one hour. Remove from the heat and place into a large bowl of iced water to quickly cool, then refrigerate for at least one hour. Churn the pistachio custard in an ice cream maker according to manufacturer's instructions. Churn the pistachio custard in an ice cream maker according to manufacturer's instructions. Fold in the hand-chopped pistachios and transfer the ice cream to a freezer-safe container with a lid. Cover and freeze until required. Fold in the hand-chopped pistachios and transfer the ice cream to a freezer-safe container with a lid. Cover and freeze until required.