Preparation time is 40minutes
Cook time is 5minutes
Total time is 45minutes
Serve is for 6 people
Difficulty level: 3 out of 4
5 Ingredients
Number of servings
6
- 300milliliter thickened cream
- 1teaspoons vanilla extract
- 6 egg whites
- 1 3/4 cup caster sugar
- 150grams pistachio nuts, shelled
Nutrition per serving
2450kJ / 585Cal
2450 Kilojoules or 585 Calories
28% of daily energy intake*
Protein
10.1grams
Fat
30.7grams
Carbs
65.8grams
Sugars
65.7grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 7
Line an 8-cup loaf pan with a double thickness of plastic wrap, leaving sides overhanging.
Step 2 of 7
Place pistachio nuts in a bowl and cover with boiling water. Set aside for 5 minutes. Drain and rub off skins. Rub with a tea-towel to dry. Spread on a tray lined with baking paper.
Step 3 of 7
Place 1/2 cup of the sugar in a small saucepan over medium heat. Melt sugar, tilting pan to melt sugar evenly. Simmer for 5 minutes or until a rich golden colour. Pour over pistachio nuts to coat. Set aside until set.
Step 4 of 7
Meanwhile, beat egg whites in the bowl of an electric mixer until soft peaks form. Gradually add remaining sugar and beat until thick, glossy and stiff peaks form.
Step 5 of 7
In a separate bowl, beat the cream with vanilla extract until thick. Fold into meringue.
Step 6 of 7
Roughly chop pistachio praline. Scatter half of the praline over the base of the lined pan. Fold remaining praline through meringue. Pour into pan. Smooth surface. Cover with plastic wrap. Freeze overnight or until firm.
Step 7 of 7
To serve, wipe outside of pan with a hot, wet cloth. Lift out ice-cream using the plastic. Invert onto a serving plate and cut into slices.
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