Many bought ice creams are merely a concoction of skimmed milk, stabilisers, emulsifiers and flavourings. So while this is not one of my healthiest recipes, it is certainly an upgrade on many supermarket frozen ice creams. I also love middle eastern food, which is where I got the idea for an orange and pistachio undercurrent. Teaming the orange theme through into the treacle tart brings both desserts together,
The joy of this ice cream is that you don’t need an ice cream maker, you don’t have to keep stirring it while it freezes, you don’t need to fold all the ingredients together, making it is super easy! It just gets whisked together, using one bowl.
175ml condensed milk, tinned
200ml double cream
Juice of 1 orange
Zest or 1-2 oranges (unwaxed)
75g pistachio nuts, lightly crushed
- Add the condensed milk and cream to a bowl with the orange juice and using an electric whisk, whisk until light and airy. It should have a mousse-like texture.
- Gently stir in the pistachio nuts and orange zest and pour into a shallow bowl with a lid.
- Pop in the freezer for around 8 hours, or overnight to freeze.
- Remove from the freezer for 10 minutes before serving so that it is soft scoop.