Updated: Mar 7, 2021
When I bake and cook, I love experimenting and trying new flavours. But living in the Middle East for a few years opened my eyes to a whole range of flavours that I couldn't imagine would work. Thats why this ice cream recipe was so perfect. The orange blossom flavour was so subtle and grinding down the pistachios helped infuse the flavour into the ice cream base, without overpowering it.
Preparation Time 30 minutes
Chill Time 4 hours refrigeration plus 6 hour freeze time
200 grams pistachios- without shells
150 grams sugar
600 ml full fat milk
600 ml heavy cream
3 Tablespoons honey
200 ml orange blossom water
1 1/4 cup full fat powdered milk
3/4 cup room temperature water
zest of 2 oranges
Blitz the pistachios and the sugar in a food processor until finely ground.
Place the milk, cream, honey, orange blossom water and pistachio mix in a saucepan.
Mix well and bring to a gentle boil. Over a period of 20-25 minutes, the liquid should thicken and reduce by a quarter. Stir frequently to prevent from sticking to the bottom of the pan. Set aside to cool.
Pour the mixture into a bowl. Add the diluted milk powder to the pistachio cream.
Add the orange zest and mix well. Refrigerate for 4 hours.
Pour the cooled ice cream mixture into a shallow container or even a loaf tin. Freeze for 2 hours.
Remove from the freezer and fork the mixture well to make sure ice crystals do not form.
Freeze again for a few hours until fully frozen.
Scoop into bowls and serve with extra pistachio nuts.