Pistachio and pineapple ice cream

Yield: 4 servings

Measure Ingredient
175 grams White marshmallows; (6oz)
1 \N 227 gram can pineapple rings in natural juice
115 grams Pistachio nuts; skinned and
\N \N ; coarsley chopped
\N \N ; (4oz)
25 grams Vanilla sugar; or to taste (1oz)
300 millilitres Double cream; (10fl oz)

To skin the nuts put into boiling water for about 1 minute then pull away the skins.

Vanilla Sugar:

Place 1 or 2 vanilla pods into jars of caster and icing sugar. The pods give a true vanilla flavour to the sugar. Spoon out the ammount required then fill up with more sugar.

Put the marshmallows into a basin. Strain the pineapple, measure out up to 150ml (¼ pint) of juice, add to marshmallows. Stand over a saucepan of hot, but not boiling water and leave until just dissolved. This can be done on the defrost setting in a microwave. Allow the mixture to cool.

Finely chop the pineapple rings, add to the marshmallows with the nuts and sugar. Whip the cream until it stands in soft peaks, do not over-whip. Fold into other ingredients. Either spoon into the ice cream and freeze or put into a dish and place it in the freezer.


Other fruits and nuts can be used.

The marshmallows can be dissolved in vermouth instead of fruit juice.

Rasberry Ice Cream:

Dissolve the marshmallows in 225ml (71/2fl oz) of fresh rasberry pur‚e, add the sugar and cream as above. Other soft fruits can be used in the same way.

Converted by MC_Buster.

Per serving: 83 Calories (kcal); 7g Total Fat; (70% calories from fat); 3g Protein; 4g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); ½ Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

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