Pistachio and Caramel No Churn Icecream

Ingredients:

Pistachio Ice Cream:

• 225g pistachio kernels (for the paste)
• 397g tin of condensed milk
• 600ml double cream (heavy whipping cream)
• 75g pistachio kernels (to mix in)

Caramel Sauce:

• 125g white granulated sugar
• 40ml water
• 100ml double cream
• 30g unsalted butter
• 1/2 tsp vanilla extract
• 1/4 tsp sea salt

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Instructions:

Caramel Sauce:

1. Prepare the Caramel:
   In a saucepan over medium heat, combine 125g of white granulated sugar and 40ml of water. Stir gently to dissolve the sugar.

2. Cook the Caramel:
   Allow the mixture to cook without stirring until it turns a deep golden brown, about 8-10 minutes. Keep a close eye on it to avoid burning.

3. Add Cream and Butter:
   Turn off the heat and carefully add 100ml of double cream and 30g of unsalted butter. The mixture will bubble up, so stir continuously until smooth.

4. Cool the Caramel:
   Let the caramel sauce cool completely before using it in the ice cream. It will thicken as it cools in the fridge, so don’t worry if it’s a little runny at first.

Pistachio Paste:

1. Make the Paste:
   Place 225g of pistachio kernels in a food processor. Blend for several minutes, scraping down the sides as needed, until the pistachios form a smooth paste.

Pistachio Ice Cream:

1. Whip the Cream:
   In a large bowl, whip 600ml of double cream until stiff peaks form. Be careful not to overmix, as this can ruin the texture of the ice cream.

2. Combine with Condensed Milk:
   In a separate bowl, combine the condensed milk and pistachio paste. Stir until well combined.

3. Layer the Ice Cream:
   In a freezer-safe container, add half of the pistachio ice cream mixture. Drizzle some of the cooled caramel sauce on top, then sprinkle the remaining pistachios. Swirl gently to create a marbled effect.

4. Finish Layering:
   Add the second half of the ice cream mixture on top and repeat the caramel and pistachio topping, creating another marbled layer.

5. Freeze:
   Cover the container and freeze for at least 6 hours, or until firm.

Serve:

• When ready to serve, allow the ice cream to sit out for 30-45 minutes for the perfect texture.

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Enjoy this creamy pistachio ice cream with a rich caramel swirl!