Marguerite Patten's pistachio and pineapple ice cream
Make Marguerite Patten's classic pistachio and pineapple ice cream, from just five ingredients. This particular recipe contains a mixture of marshmallows, pineapple and nuts and these produce a dessert that typifies the interesting ice creams of the 1990s.
- 115g shelled pistachio nuts
- 175g white marshmallows
- 227g can pineapple rings in natural juice
- vanilla sugaror to taste 25g
- 300ml double cream
Nutrition: per serving
- kcal0
- fat0g
- saturates0g
- carbs0g
- sugars0g
- fibre0g
- protein0g
- salt0g
Method
step 1
Skin the nuts by putting in boiling water for about 1 minute then pull away the skins and coarsely chop.
step 2
Put the marshmallows into a basin. Strain the pineapple, keep 150ml of the juice and add to the marshmallows. Stand basin over a saucepan of hot, but not boiling, water and leave until just dissolved. This can also be done on the defrost setting in a microwave. Allow the mixture to cool.
step 3
step 3
Finely chop the pineapple rings, add to the marshmallows with the nuts and sugar. Whip the cream until it stands in soft peaks, do not over-whip. Whipping is not necessary with an ice cream maker. Fold into the other ingredients. Either spoon in the ice-cream maker and freeze or put into a dish and place in the freezer.
Variations: other fruits and nuts can be used. The marshmallows can be dissolved in vermouth, instead of fruit juice.
Raspberry Ice Cream: dissolve the marshmallows in 225ml fresh raspberry puree, add the sugar and cream as above. Other soft fruits can be used in the same way.
Recipe taken from A Century Of British Cooking by Marguerite Patten, published by Grub Street, hardback at £15.00