Makes 12 Takes 15 mins plus 8 hrs freezing Cost per serve £1.04 600ml whipping cream 397g tin condensed milk 1 tsp mint extract (or 2 tsp vanilla extract) green gel food colouring 75g shelled pistachios 75g dark chocolate mint thins, roughly chopped 150g Refreshing Mint dark chocolate, broken into squares 12 waffle cones
COOK’S TIP For a more intense pistachio flavour, toast the pistachios in the oven for 7-10 mins at gas 6, 200°C, fan 180°C. Cool, then chop as above.
30
1 Put the cream in a large bowl and whisk to soft peaks. Fold in the condensed milk, mint or vanilla extract and a little food colouring to achieve a mint green colour. 2 Pulse the pistachios in a food processor until roughly chopped. Remove 2 tbsp and set aside. Blitz the remaining nuts to finely chop. 3 Gently fold the mint thins and finely chopped pistachios into the cream mixture. Transfer to a freezer-proof container (a loaf tin wrapped well with clingfilm works), then cover and freeze for around 8 hrs or until solid. Wrapped well, the ice cream will keep for up to 1 month in the freezer.
4 Melt the mint chocolate in a heatproof bowl set over, but not touching, a pan of barely simmering water. Transfer to a small jug. 5 To serve, remove the ice cream from the freezer, scoop into the cones and, working quickly, pour over the melted chocolate. Scatter with the reserved pistachios before the chocolate sets. Each cone contains Energy
1969kJ 437kcal 22%
Fat
Saturates
Sugars
Salt
29g 17g 35g 0·2g 42% 85% 39% 3%
of the reference intake. See page 3. Carbohydrate 44g Protein 7g Fibre 2g
RECIPES ANNA O’SHEA, ANNA BURGES-LUMSDEN PHOTOGRAPHY GARETH MORGANS, TOBY SCOTT FOOD STYLING EMMA JANE FROST, BIANCA NICE PROP STYLING JENNY IGGLEDEN
P I S TAC H I O & M I N T C H O C O L AT E C O N E S
