Pistachio – Honey – Ice Cream

Ingredients for 4 servings:

• 100 g pistachios or other nuts
• 3 tbsp powdered sugar
• 4 egg yolks
• 1 egg(s)
• 150 g honey
• 1 vanilla pod(s), pulp
• 400 g cream
• Oil, for the mold

Instructions

Working time approx. 20 minutes; Rest period approx. 1 day; Total time approx. 1 day 20 minutes

a parfait for all seasons

Roughly chop the pistachios and heat in a non-stick pan without fat. Dust with powdered sugar and let caramelize lightly. Transfer to a plate and let cool. Whisk the egg yolks, egg, honey, and vanilla seeds in a metal bowl over a double boiler until thick and foamy. Chill the mixture over ice-cold water. Whip the cream, not too stiff, and fold it into the egg foam with the caramelized pistachios. Brush a loaf pan with oil and line it with cling film or baking paper. Spread the parfait mixture into the pan and, covered with baking paper, freeze for 24 hours in the freezer. Using the film, carefully turn the ice cream out of the pan, remove the film or paper, and cut the ice cream into slices.