Alastair Hendy's Pistachio Meringue Mint Ice Cream
Over a year ago
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Ingredients
- 4 medium eggs
- 375g mascarpone
- ½ tsp mint essence
- 1 tsp very finely grated lemon zest
- 90g caster sugar
- 200g slivered green pistachios
Accompaniment
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Method
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1
Separate the eggs. Beat together the egg yolks, mascarpone, yolks, mint essence and lemon zest. In a separate bowl, whisk the egg whites until very stiff, then gradually beat in the sugar until stiff smooth and glossy as for meringue.
Fold the whisked whites into the mascarpone mixture, then transfer to an ice cream machine and churn until frozen.
Alternatively, transfer the bowl to the freezer and beat the ice cream every hour or so to break up any crystals. Stir in the flaked pistachios, spoon into a tub and freeze overnight.
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