No-Churn Christmas Praline Ice Cream

DIFFICULTY
Easy Easy
COOK TIME
Under 30 min. Under 30 min.
SERVES
4-6 4-6
No-Churn Christmas Praline Ice Cream
Main INGREDIENTS
  • Dairy
Ingredients
Method

Ingredients

  • 320g condensed milk
  • 500ml double cream, whipped to stiff peaks
  • ¼ tsp vanilla paste
  • 140g pistachios
  • 110ml Demerara sugar
  • 120ml dried fruit cake mix
  • 100ml brandy
  • 2 limes, zested and juiced
  • salt
  • strawberries and cherries to garnish

  • Method

  • 1
    Preheat oven to 180°C (160°C fan forced)
  • 2
    In a large bowl, lightly fold together the condensed milk, whipped cream and vanilla paste and place in the freezer.
  • 3
    Place the pistachios in a roasting dish lined with greaseproof paper and roast for 4 minutes. Remove from the oven and set aside. Turn the oven down to 150°C.
  • 4
    Place the sugar, cake mix, brandy, lime zest and juice, and a pinch of salt in a small pot and reduce to a syrup over low to medium heat. Once thick, pour over the pistachios and place in the oven to roast for 6 to 8 minutes. Remove from the oven and allow to cool completely to form a stiff praline. Break into chunks, transfer to a food processor and pulse to form a chunky crumble.
  • 5
    Fold into the partially frozen ice-cream mixture and return to the freezer to freeze overnight.
  • 6
    Serve chilled, together with split strawberries and cherries.