Instructions: Soak the nuts in a little of the milk and boil the remaining milk in a heavy pan.

Simmer until it is reduced by half stirring to ensure that skin which forms is well blended into the milk.

Grind the soaked pistachios coarsely reserving a few for the garnish and add with the sugar to the reduced milk.

Simmer for 10 minutes stirring constantly.

Remove from the heat and cool.

Place in the refrigerator to chill.

When very cold add the cream and beat the mixture with a whisk until light.

Pour into ice cream trays and freeze until solid.

Tum out to serve and garnish with the reserved pistachio nuts.

Serves 4

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