Annabel Langbein’s Pistachio and Berry Ice Cream

My first taste memory is of ice cream, I must have been 2 or 3 at most. So, when Annabel Langbein offered to share her recipe from this week’s episode of The Free Range Cook I was excited. I can still taste the ice cream from Aunty Dossie’s dairy farm, made with the cream that had been separated fresh from the milk. It was a labour of love as she beat the ice cream by hand, every 20 minutes or so as it froze. This recipe from Annabel Langbein uses alcohol to keep the ice cream ‘soft’ and looks pretty as a picture too.

 

Pistachio and Berry Ice Cream

Annabel says “If you’ve never made ice cream before, this recipe is the one to try. All you need is three bowls and an electric beater. My mother made this ice cream throughout my childhood and I’ve continued the tradition with my own children.”

Prep time 20 mins + at least 4 hours freezing time
Makes 2.5 litres

Pistachio flavouring:

1 cup currants
¼ cup rum, amaretto or other liqueur or ¼ cup fruit juice
1 cup glacé pineapple, apricots or paw paw, finely chopped
finely grated zest of 1 lemon
1 cup shelled unsalted pistachio nuts
1 cup fresh or frozen raspberries

Ice cream base:
3 eggs
10 tbsp caster sugar, divided in half
2 tbsp boiling water
2 cups cream, chilled

Line two 30 cm loaf tins or a 2.5 litre container with baking paper.

To prepare the pistachio flavouring, put the currants in a medium bowl and pour over the rum, liqueur or fruit juice. Stir, then set aside to steep for a minimum of 15 minutes or microwave for 1 minute. The alcohol helps to give the ice cream a soft texture, but the more you use the softer the ice cream will be, so don’t overdo it. Stir in the pineapple, apricots or paw paw, plus the lemon zest and pistachio nuts. Reserve the berries to add later.

To make the ice cream base, separate the eggs. Place the egg whites in the largest bowl and the egg yolks in a smaller bowl, ensuring no yolk gets mixed in with the whites. Add 5 tbsp of the caster sugar to the egg whites and beat until the mixture forms stiff peaks – about 6-7 minutes. Set aside.

Add the remaining 5 tbsp of caster sugar and the boiling water to the bowl containing the three egg yolks. Beat until pale, thick and ribbony. You will know it is ready when it holds a figure of eight.

In a third bowl, beat the cream to soft peaks. Try not to overwhip it, but if you do, add a bit more cold cream and beat again. Gently fold the egg yolks and cream into the beaten egg whites using a large flat spoon. This is your Ice Cream Base.

To make Pistachio and Berry Ice Cream, add the pistachio mixture and fold together. Fold in the raspberries right at the end, reserving a few berries for a garnish. Pour the mixture into the prepared loaf tins or container.

Freeze for at least 4 hours, or preferably overnight, until set. If you’re freezing the ice cream for longer, be sure to cover it to prevent freezer burn or flavour taint. To serve, lift the ice cream out of the tin or container, cut it into slices and garnish with fresh raspberries.

For more recipes why not check out Annabel Langbein’s cook-book The Free Range Cook from the ABC TV series of the same name. The book is released tomorrow 1st October and is available in all good bookstores.

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Comments for this article

7 Responses to “Annabel Langbein’s Pistachio and Berry Ice Cream”

  1. Mrs Senah.O. says:
    October 3, 2010 at 6:09 pm

    Gosh! we tried your icecream! boy it was scrumptious the kidz love it,and saves us buying icecream. We now do batches ‘specially for the up-coming Ozie summer and your recipie will be a treat. Thankyou for all your lovely recipies I have not tried all.But certainly have tried a few. Thankyou once again. Senah and Family.

    • Rebecca Varidel
      Rebecca Varidel says:
      October 3, 2010 at 6:14 pm

      great fun for the kids to make their own Senah – thanks for letting me know – and I’ll pass on to Annabel too

  2. Tenina says:
    December 9, 2010 at 6:55 am

    I just LOVE Annabel, her recipes are so user friendly and taste divine. Have almost all her books I think!

    • Rebecca Varidel
      Rebecca Varidel says:
      December 9, 2010 at 9:27 am

      Isn’t she delight! and so generous … I was totally blown away with her generosity of sharing a recipe from each week of her TV show The Free Range Cook. (I have this – her latest – cookbook)

  3. Rita Armanious says:
    October 14, 2011 at 11:41 pm

    Annabel you are truly my favourite chef now. I love your simple honest and easy to follow approach to cooking. I am definately buying your cookbook, The Free Range Cook.

    Cheers and thanks for inspiring cooks like me.
    Rita Armanious

  4. Mardi Barnes says:
    December 13, 2011 at 10:37 am

    Any suggestions of making this dairy free, I guess it is a matter of replacing the cream.
    Do you know of a substitute for cream?

  5. Jo Ann says:
    December 15, 2011 at 2:41 am

    O my! My husband bought me an ice cream maker and never used it coz i just didnt know how to. But thank you Annabel for this recipe. It tastes so delicious! It is goon to be a permanent staple in our freezer.

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