Pistachio Ice Cream With Strawberries

Finish your freezable feast by serving bowls of nut-laden ice-cream showered with rosewater-macerated berries and crunchy toffee.

The ingredient of Pistachio Ice Cream With Strawberries

• vegetable oil to grease
• 215g 1 cup caster sugar
• 125ml 1 2 cup water
• 110g 2 3 cup unsalted pistachio kernels finely chopped
• 1 x 1l ctn vanilla ice cream softened slightly
• 1 x 250g punnet strawberries washed hulled quartered
• 1 tablespoon honey
• 1 2 teaspoon rosewater essence

The Instruction of pistachio ice cream with strawberries

• brush a baking tray with oil to grease place sugar and water in a saucepan over low heat cook stirring for 5 minutes or until the sugar dissolves increase heat to high and bring to the boil reduce heat to medium high boil without stirring brushing down side of pan with a brush dipped in water for 15 20 minutes or until golden add pistachio and stir to coat use an oven mitt to hold the prepared tray carefully pour over the toffee tilting the tray to evenly coat set aside for 1 hour or until set
• break the praline into large pieces place in the bowl of a food processor and process until coarsely chopped
• transfer the ice cream to a large bowl reserving container mix until smooth stir in three quarters of the praline return to the container place in the freezer overnight or until firm
• combine the strawberries honey and rosewater in a bowl set aside for 30 minutes to macerate divide the ice cream mixture among serving bowls top with the strawberry mixture and sprinkle over the remaining praline serve immediately

Nutritions of Pistachio Ice Cream With Strawberries

calories: 682 345 calories
calories: 29 grams fat
calories: 12 grams saturated fat
calories: 92 grams carbohydrates
calories: 89 grams sugar
calories: n a
calories: 12 grams protein
calories: 49 milligrams cholesterol
calories: 79 49 milligrams sodium
calories: https schema org
calories: nutritioninformation