Pistachio Ice Cream | PepperBox Kitchen

Ingredients:
Pistachios - 1/4 cup + 1 tbsp for garnish
Double Cream - 300ml
Condensed Milk - 200ml
Saffron - 1/2 tsp
Milk - 1 tbsp
Method:
•Add 1 tablespoon of milk to the saffron, microwave for 10 seconds, and set aside.
•Pour double cream into a mixing bowl. Place some ice in a larger bowl and set the mixing bowl on top of the ice.
•Using a whisk, start on a low setting and gradually increase the speed until the cream thickens.
•Add the condensed milk and saffron mixture and mix well.
•Fold in the pistachios and whisk on a medium setting until the mixture is thoroughly combined.
•Transfer the mixture into a container, cover the surface with cling film to prevent crystallization.
•Freeze the mixture for 4-6 hours.
•When serving, garnish the ice cream with a tablespoon of pistachios.
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