Pistachio Nut and Green Chartreuse Ice Cream

Preparation info

  • Difficulty


  • Serves


Appears in

The Great Ice Cream Book

The Great Ice Cream Book

By Jon Croft

Published 1984

  • About
Partners 23,

Chef Andrew Thomason


  • 6 egg yolks
  • 4 oz. (125 g.) castor sugar
  • 5 tablespoons water
  • 2 tablespoons icing sugar
  • Green Chartreuse to taste
  • 6 oz. (175 g.) pistachio nuts
  • green colouring
  • 1 pint (575 ml.) double cream


Finely chop the pistachio nuts and save the dust. Pound the dust to a smooth paste with a little water and green colour to moisten.

Add this paste to the yolks and whisk until thick and an even pale green, about 5 minutes.

Meanwhile bring to the boil the sugar and the water. While still bubbling, trickle onto the yolks and whisk at a high speed until thickened and cold. Place in the freezer.

Whisk the cream, Chartreuse and icing sugar until thick. When the egg mixture starts to set, fold in the whipped cream and chopped pistachios. Freeze.

At Partners 23 we serve this ice cream in a Russe biscuit shell on a cold sabayon sauce, flavoured with Green Chartreuse. It is a soft ice cream and keeps well for several weeks.