Pistachio Ice Cream with Croquant

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

For 4 people

Nutritional Information

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


  • 20 g butter
  • 100 g sugar
  • 1 tsp. lemon juice
  • 3 tbsp. Water
  • 50 g unsalted, shelled pistachios, coarsely chopped
  • 2 dl full cream, whipped until stiff


  • 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 about 4 hours, stirring 3 times during that time.
  • 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.

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