Pistachio Nut and Green Chartreuse Ice Cream

Preparation info

  • Serves


    • Difficulty


Appears in

The Great Ice Cream Book

The Great Ice Cream Book

By Jon Croft

Published 1984

  • About


  • 6 egg yolks
  • 4 oz. (125 g.) castor sugar
  • 5


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