Pistachio ice cream
- 400ml condensed milk
- 600ml double cream
- 80g shelled pistachios
- Put half the nuts in a food processor and blend until fine.
- Rough chop the rest.
- Add to a bowl with the milk and cream and whisk until thick and stiff.
- Fold in the chopped nuts, pour into a freezer tub and freeze 3 hours.