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1) Place 40g of the pistachio nuts into a blender or food processor and blend until fine and roughly chop the remaining pistachio nuts.
2) Pour the condensed milk and double cream with the finely ground pistachio nuts into a large bowl and whisk until thick and quite stiff.
3) Fold in the chopped pistachio nuts, then pour into a freezer proof container and cover.
4) Place in the freezer for a couple of hours or overnight.
And there you have it! Delicious no-churn ice cream.
You will need: