I am ashamed to admit that I wasn't always a fan of ice cream. Then after tasting different flavours, joining Peyton and Byrne and working with quality products and brands, and falling in love with things I once hated, I developed a love for Pistachio Ice Cream. So when Savisto contacted me and offered me an ice cream maker - how could I turn such an opportunity down?
So after a couple days of waiting, I received a box at my door from Savisto. And although I knew what was inside, I felt like a kid at Christmas - I finally had an ice cream maker I could make anything I wanted with! The device came with a recipe book full of 133 different options for ice cream, sorbets, and frozen yoghurt, so I didn't even bother looking online for a recipe - and to my surprise - as if they knew me - right on page 20 (right near the beginning), was the simplest recipe for Pistachio Ice Cream that guaranteed a creamy, smooth and nutty end product. I got to work immediately.
The saddest part of this for me was leaving the bowl in the freezer overnight to get frozen. Now the process for that wasn't actually hard - I just really wanted to make (and EAT) the ice cream then and there. So I promise you that's the hardest bit, the rest is so straight forward I'd hardly call it a recipe.
INGREDIENTS
150ml Whole Milk
300ml of Double Cream
100g Shelled Pistachios
100g Golden Caster Sugar
300ml Custard
METHOD
Grind up your shelled pistachios in a food processor until you have a fine crumb. Add the pistachios to a saucepan along with the milk and sugar, and bring it gently to the boil, stirring occasionally.
When the mixture has reached the boil, remove from the heat and leave to chill.
Whip all of the cream to soft peaks, then fold in the custard and the cooled nut infused milk. Pour everything into your ice cream maker and start the churning by pressing the Power button. After 40 minutes, transfer your ice cream to a freezer-safe container and freeze until the ice cream reaches a soft serve consistency.
The saddest part of this for me was leaving the bowl in the freezer overnight to get frozen. Now the process for that wasn't actually hard - I just really wanted to make (and EAT) the ice cream then and there. So I promise you that's the hardest bit, the rest is so straight forward I'd hardly call it a recipe.
INGREDIENTS
150ml Whole Milk
300ml of Double Cream
100g Shelled Pistachios
100g Golden Caster Sugar
300ml Custard
METHOD
Grind up your shelled pistachios in a food processor until you have a fine crumb. Add the pistachios to a saucepan along with the milk and sugar, and bring it gently to the boil, stirring occasionally.
When the mixture has reached the boil, remove from the heat and leave to chill.
Whip all of the cream to soft peaks, then fold in the custard and the cooled nut infused milk. Pour everything into your ice cream maker and start the churning by pressing the Power button. After 40 minutes, transfer your ice cream to a freezer-safe container and freeze until the ice cream reaches a soft serve consistency.
Savisto make amazing, intelligent, home-kitchen equipment that is high quality, high performance, and easy to use. Very easy if I do say so myself. Once I started to churn the ice cream, it was as easy as pressing one button, and the digital displayed showed me a countdown of the churning process, and how long it'd be until I'd have my ice cream practically ready to eat. So all I had to do was wait :)
This post was made in collaboration with Savisto - all views are my own.
The ice cream maker featured is £34.99 on the Savisto website, has a capacity of 1.5L, features a digital display and three easy to manoeuvre (and clean!) parts - the bowl, the churning accessory and the top which holds the low noise motor, a digital display and the large funnel perfect for adding extras in as it mixes the ice cream.
The ice cream maker comes with a recipe book - the recipe above included - and a 2-year manufacturers warranty as standard.
If I was you I'd give it a go - there's no way I'll be buying any more ice cream now!
Happy Sunday All,
Christina x
This post was made in collaboration with Savisto - all views are my own.
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