Instructions

1. Prepare the pistachios 
Soak the pistachios in a bowl of boiling water for 1 hour. This helps loosen the skins and softens the nuts for blending.

2. Dissolve the sugar 
While the pistachios are soaking, gently heat the milk in a saucepan (do not boil) and stir in the sugar until dissolved. Set aside to cool slightly.

3. Peel and blend 
After an hour, drain the pistachios and rub off and discard any dark skins. Pat them dry with a paper towel. Add the pistachios to a blender along with the sweetened milk and blend until smooth and creamy.

4. Add cream and vanilla 
Pour in the cream and vanilla essence. Stir to combine. Cover the bowl and refrigerate for 1–2 hours, or until thoroughly chilled.

5. Chill your equipment 
For best results, place your ice-cream maker bowl in the freezer well in advance so it’s ice-cold. About 30 minutes before making the ice cream, pre-chill your ice-cream maker according to the manufacturer’s instructions.

6. Churn the ice cream 
Add the chilled pistachio mixture to the bowl of the ice-cream maker and churn until thick, creamy, and softly frozen (timing depends on your machine’s settings).

7. Freeze to firm up 
Spoon the churned ice cream into a pre-chilled loaf tin or freezer-safe container. Smooth the top, cover, and freeze for 2–3 hours, or until scoopable.

8. Serve 
When ready to serve, garnish with crushed pistachios and a scattering of dark chocolate shavings for a little extra decadence.