OH SO GOOD! This nice cream is super quick to make if you have the pistachio paste under control. It freezes pretty solid, but just follow the instructions for easy serving! If it lasts that long!
Your homemade ice cream does not have the staying power of supermarket ice cream mostly because there are no additives or stabilizers included in my recipes. So if you are going to make homemade ice cream, get some friends around and eat it within a week. Any amount of time longer than that and I will not be held responsible!
To serve after freezing for more than 24 hours, place ice cream container into the fridge for 15 minutes prior to scooping. This should get your scoopability happening.
We have an entire online course devoted to homemade ice creams of all descriptions. If you haven't joined us yet, it is time!
We hope to see you in there soon. The Whole Scoop is now freezing!
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Need
- 350 Grams bananas, peeled, sliced, frozen
- 200 Grams Pistachio Praline Recipe
- 100 Grams shelled pistachios
Do
- 1
Place bananas into the Thermomix bowl and chop 10 sec/speed 7.
- 2
Add the Pistachio Praline Paste and combine 30 sec/speed 8.
- 3
Add pistachios and blend 20 sec/speed 8.
- 4
Serve immediately or freeze until use. It may need to be softened in the fridge for up to 15 minutes before serving.
- 5
Alternatively create Nice Cream sandwiches using the Florentines. They are a big hit!
