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Ice-cream & pistachio nuts with coffee syrup
Preparation Time
5 minutes
Cooking Time
15 minutes
Ingredients
(serves 8)
- 35g pistachio kernels
- 450g (16 small scoops) light & creamy vanilla ice-cream (Peters brand)
- Coffee syrup
- 1 vanilla bean, split
- 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. Set aside to cool.
To make the coffee syrup, combine the vanilla bean, water, sugar, cinnamon and cardamom in a small saucepan and stir over low heat until sugar dissolves. Increase heat to medium high and bring to the boil. Boil, uncovered, without stirring for 5 minutes. Remove from heat and stir in the coffee granules.
Chop the pistachios. Strain the coffee syrup through a fine sieve into a jug.
Divide the ice-cream among serving glasses. Sprinkle with pistachios. Pour over coffee syrup and serve immediately.
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