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02 JULY 2020

Pistachio matcha ice cream


1 c heavy 35% whipping cream, well chilled
1 c condensed milk, well chilled
3 tsp matcha
½ c Aegina pistachio nuts, shelled
1 pinch salt


Roast pistachios, let cool and roughly chop. Add salt and set aside. Whip cream until firm, add condensed milk and whip for another minute. Sift matcha and, using a spatula, fold into mixture along with chopped pistachios. Pour into air-tight container, place in freezer for 8-10 hours. Let stand at room temperature to soften 5-10 min before serving.

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