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Ice-cream & pistachio nuts with coffee syrup
Cooking Time
15 minutes
Ingredients
(serves 8)
- 35g pistachio nut kernels
- 450g (16 small scoops) Peters Light & Creamy vanilla ice-cream (Nestle brand)
- Coffee syrup
- 1 vanilla bean
- 250ml (1 cup) water
- 60g (1/4 cup) caster sugar
- 2cm piece cinnamon stick
- Pinch of ground cardamom
- 3 tsp espresso coffee granules
Method
Preheat oven to 200°C. Spread the pistachios over a baking tray and cook in preheated oven for 4-5 minutes or until toasted and aromatic. Set aside to cool.
To make the coffee syrup, use a small sharp knife to split the vanilla bean in half. Place the vanilla bean, water, sugar, cinnamon and cardamom in a small saucepan. Stir over low heat until the sugar dissolves. Increase heat to medium-high and bring to the boil. Boil, uncovered, without stirring, for 5 minutes. Remove from the heat and stir in the coffee granules.
Roughly chop the pistachios. Strain the coffee syrup through a fine strainer into a heatproof jug.
To serve, layer 2 scoops of ice-cream with the pistachios in each serving glass. Pour the coffee syrup over the top and serve immediately.
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