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1
If you're using whole pistachios, shell them and groind them in a mortar.
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2
If you're using powder, dry roast it.
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3
Combine half of the heavy cream and half of the sugar together in a bowl and whip for 8-10 minutes till soft peaks form.
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4
Combine the egg and the remaining half of the sugar in another bowl.
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5
Mix until the sugar is melted and the mixture thickens.
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6
Combine the pistachio mixture from Step 1 to the egg mixture from Step 3, then add the honey and rum mixing after each addition.
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7
Add the cream mixture from Step 2 and mix until smooth.
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8
Pour into a mold.
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9
Let it harden in a freezer and it's ready!
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10
While it's hardening, mix it many times with a fork and it will come out smooth.
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11
Even if you don't mix it, it still should not harden.
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12
If you'd like to give the ice cream a green color, you could add a very small amount of matcha or spinach powder, so as to not affect the flavor.
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13
Adjust the amount of honey and rum to taste 3 g rum is a pretty decent amount.
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14
If you don't like rum that much, a few drops would also be fine.
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15
The flavor of the ice cream varies depending on whether you use powder or nuts.
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16
It's hard to explain why, but I find the nut version is richer...
