It is that time of year. We are into the hot months and I do love a good ice-cream or three. I have to say that although I have a LOT of ice cream recipes, (and I do love them all) this is extremely simple, very refreshing and also quite pretty. Pretty enough to serve up to your guests any time. I suggest using dariole moulds for easy removal.
I hope you love them....don't forget to take pics and put them up on social media...hashtagged of course. #cookingwithtenina
Come join our FREE TRIAL on the Insider Club for more great recipes
The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
- 1/2 Teaspoon saffron threads, soaked in boiling water
- 80 Grams shelled pistachios
- 600 Milliliters cream BUY
- 10 Drops doTERRA wild orange oil BUY
- 5 Drops doTERRA cardamom oil
- 400 Grams Sweetened Condensed Milk
- 200 Grams evaporated milk
- 1 Teaspoon almond extract
- 1 Teaspoon vanilla bean paste BUY
- Long threads of orange zest for garnish
Do
- 1
Soak the saffron for a few minutes in just 2 tbsp of boiling water.
- 2
Place pistachios into Thermomix bowl and mill 2 sec/speed 6. Remove from bowl and set aside.
- 3
Add cream and essential oils to Thermomix bowl and whip 20-40 sec/Butterfly/speed 4 until soft peaks form.
- 4
Add milks, almond extract, vanilla and saffron and mix 4 sec/Butterfly/speed 3. Remove Butterfly, scrape down sides of bowl and add chopped pistachios, reserving a few for garnish. Stir nuts through using a silicone spatula.
- 5
Pour into moulds or container and freeze until ready to serve.
- 6
Serve un-moulded on a plate.
- 7
Garnish with chopped pistachios and orange threads.
