Pistachio and Berry Ice Cream

Pistachio Flavouring

• 1 cup currants
• 1/4 cup rum, amaretto or other liqueur or 1/4 cup fruit juice
• 1 cup glacé pineapple, apricots or paw paw, finely chopped
• Finely grated zest of one lemon
• 1 cup shelled pistachio nuts
• 1 cup fresh or frozen raspberries

Ice Cream Base

• 3 eggs
• 10 tbsp caster sugar
• 2 tbsp boiling water
• 2 cups cream

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Line two 30cm loaf tins with baking paper.

To prepare the pistachio flavouring, put the currants in a medium sized bowl and pour over the liqueur. Set aside for a minimum of 15 mins. Stir in the other ingredients except berries.

To make the ice cream base, separate the eggs. Place the egg whites in the largest bowl and the egg yolks in a smaller bowl. Add 5 tbsp of the caster sugar to the egg whites and beat until the mixture forms stiff peaks.

Add the remaining 5 tbsp of caster sugar and the boiling water to the bowl containing the three egg yolks. Beat until thick, pale and ribbony. You will know it is ready when it holds a figure of eight.

In a third bowl, beat the cream to soft peaks. Try not to over whip it, but if you do, add a bit more cold cream and beat again. Gently fold the egg yolks and cream into the beaten egg whites using a large flat spoon.

Alternative flavours: 1 cup of raspberries, chocolate ganache (500ml cream, 500g chocolate), 1 cup grated chocolate.