Pistachio Ice-Cream Cake with Summer Berries
Australian Gourmet Traveller recipe for Pistachio ice-cream cake with red summer berries
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Cooking tools:
- Ice cream maker
- Food processor
- Stand mixer
- Mold
- Kitchen scale
- Microplane
- Fine-mesh sieve
- Saucepan
- Mixing bowl
- Plastic wrap
- Stove
- Spoon
- Whisk
- Serving platter
Ingredients
- 750 gm strawberries, sliced (3 punnets)
- 375 gm raspberries (3 punnets)
- To serve: slivered pistachios (see note)
- Pistachio ice-cream
- 150 gm pistachios, coarsely chopped (see note)
- 260 gm caster sugar
- 650 ml milk
- 8 egg yolks
- Finely grated rind of ¼ orange
- 330 ml pouring cream
- Raspberry syrup
- 250 gm frozen raspberries
- 55 gm caster sugar (¼ cup)
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