Honey-Pistachio Ice Cream

1. 1

   Put the honey in a small bowl over a pan of barely simmering water with the orange flower water and the milk and warm, stirring until all the honey has dissolved into the milk.

2. 2

   Meanwhile, whisk the eggs, egg yolks and sugar together well in another bowl until pale and foamy, then whisk in the cream. Pour the warm honey/milk mixture into the egg/cream mixture, whisking all the while until well combined (Make sure your milk and honey mixture isn't hot, as it will scramble the eggs. yuck.)

3. 3

   Pop the bowl of cream mixture in the fridge for an hour or so until very cool.

4. 4

   While your custard is cooling, begin to prepare your pistachios. Put them into a small bowl and cover with boiling water. Allow them to soak in the hot water for at least an hour so that they plump up and become soft and the liquid is cooled. Tip them into a wire sieve and rinse well, shuffling them around the sieve will help loosen the skins. The rough skins should peel away very easily with your fingers and you should end up with plump green kernels about 50% heavier than when you weighed them to start with.

5. 5

   Chop the pistachios so that there is a good mixture of very finely chopped pieces and larger chunks and set aside.

6. 6

   When your custard has cooled, pour it into an ice cream machine* and churn according to the manufacturer's instructions (probably about 35 minutes) and once ready, add the pistachio pieces and churn for a further couple of minutes to make sure the nuts are well combined.

7. 7

   Scoop into a clean**, airtight container and pop in the freezer to finish setting.

* Per serving · 4 servings · Values may vary.

No additional tips available.