Pistachio ice-cream with brittle

Total time: 4hr 35m
Preparation Time: 35m

For 4 people

Nutritional Information

Contains 672 Kcal, 8g Protein, 69g Carbohydrates, 41g Fat


  • Ice cream
  • 150 g sugar
  • 3 dl water
  • 1 tsp lemon juice
  • 100 g unsalted, shelled pistachios
  • 2 dl full cream, whipped until stiff
  • Brittle
  • 100 g sugar
  • 3 tbsp water
  • 20 g butter
  • 50 g unsalted, shelled pistachios, roughly chopped
  • Utensils
  • For 4 small bowls, frozen

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  • Ice cream

    Bring the water, sugar and lemon juice to the boil in a pan, reduce the heat, simmer for approx. 10 mins., remove the pan from the heat, puree the pistachios with the sugar syrup, leave to cool completely. Fold in the cream, place in a wide stainless steel bowl, freeze the mixture for approx. 4 hrs., stirring 3 times during that time.
  • Brittle

    Boil the sugar and water in a wide-bottomed pan without stirring. Reduce the heat and simmer, shaking the pan occasionally until a light brown caramel has formed. Add the butter and pistachios, mix. Spread out immediately on a sheet of baking paper, cool and break into pieces.
  • Serve:

    Using an ice cream scoop, scoop out balls, place in the cold bowls and serve with the brittle.

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