C hi ll ou t PISTACH IO AND M IN T CHOCOLATE CONES Makes 12 Takes 40 mins, plus freezing Cost per serve 75p 75g shelled pistachios 600ml whipping cream 1 x 405g tin light condensed milk 2 tsp vanilla extract 2-3 drops green food colouring 75g dark chocolate mint thins, roughly chopped 200g mint flavoured dark chocolate, broken into cubes 12 waffle cones
1 Put the pistachios in a food processor and pulse a few times until roughly chopped. Remove 2 tbsp of the nuts and set aside to serve. Whizz the remaining nuts until finely chopped. 2 Put the cream in a mixing bowl and whip to soft peaks. Fold in the condensed milk, vanilla extract and green food colouring. 3 Put the cream mixture into an ice-cream maker and churn for 20 minutes, or until softly whipped. Gently fold in the mint thins and pistachios. Transfer the mixture to a freezer-proof container, then cover and freeze for 2 hours or until solid. If you don’t have an ice-cream maker, check out our Top tip (p45). 4 About 15 minutes before you are ready to serve, remove the ice cream from the
freezer (this will ensure an easier scoop). Melt the mint chocolate in a heatproof bowl set over a pan of barely simmering water. Transfer to a small jug. 5 To serve, scoop the ice cream into cones and, working quickly, pour over the melted chocolate. Scatter with the reserved pistachios before it sets, then eat immediately. Each serving contains Energy
2064kJ 495kcal 25%
Fat
Saturates
Sugars
Salt
31g 18g 37g 0·2g 45% 90% 41% 3%
of the reference intake. See page 104. Carbohydrate 44g Protein 8g Fibre 3g
Ice, ice baby
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