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Pistachio ice cream terrine recipe
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6 ratings
This spectacular yet simple-to-make ice-cream terrine is definitely one for your dessert table this Christmas. A homemade pistachio paste and an easy no-cook olive oil caramel makes this a game changer. This is creamy, luscious and decadent, just as festive desserts should be! See method
Ingredients
- rapeseed or sunflower oil, for greasing, plus 1 tsp (optional)
- 200g shelled pistachios, 50g roughly chopped
- 250ml whipping cream
- 150g condensed milk
- ½ tsp vanilla extract
- 1 orange, zested (optional)
For the olive oil caramel
- 50ml extra-virgin olive oil
- 75ml maple syrup, chilled
- pinch of sea salt flakes
Each serving contains
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Energy
1685kj
407kcal
20%
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Fat
31g
45%
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Saturates
11g
54%
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Sugars
20g
22%
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Salt
0.2g
3%
of the reference intake
Carbohydrate 21.4g
Protein 8.1g
Fibre 2.9g
Method
- Grease a 900g loaf tin with oil and line with a double layer of clingfilm, leaving enough overhang to completely cover the top of the tin.
- Blitz 150g pistachios in a blender for 15-20 mins until it forms a paste with a similar consistency to peanut butter – it’ll look like fine crumbs, before clumping, then going smooth. Add 1 tsp rapeseed oil, if you like, to help speed up the process.
- Whip the cream with an electric whisk until it reaches stiff peaks. Whisk in the condensed milk, pistachio paste, vanilla extract, half the chopped pistachios and a pinch of salt. Scrape into the tin, cover with the clingfilm, then freeze for at least 5 hrs or overnight.
- When ready to serve, make the caramel. Whisk together the olive oil and maple syrup with a pinch of sea salt flakes to make a silky caramel sauce.
- Uncover the clingfilm and invert the tin onto a serving plate. Firmly tap the tin to release the terrine, then peel off the clingfilm. Drizzle with the caramel and scatter with the remaining chopped pistachios and the orange zest, if using, to serve.
Tip: The terrine will keep for up to 3 months in the freezer. The caramel will keep chilled for up to a week in an airtight container.
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
See more Christmas desserts