Salted Almond, Pistachio and Amaretti Ice Cream
Salted Almond, Pistachio and Amaretti Ice Cream
The perfect recipe for an indulgent festive dessert!
The perfect recipe for an indulgent festive dessert!
- 30 minutes
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Prep time - 1
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Servings - Easy
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Difficulty
Ingredients
Ingredients
- 2 x 284ml pots Elmlea Double
- 397g can condensed milk
- 100g salted almonds, roughly chopped, plus a few extra for decoration
- 100g pistachios, roughly chopped, plus a few extra for decoration
- 50g amaretti biscuits, lightly crumbled
- 50g glace cherries, chopped
- 1 tsp almond extract
Instructions
how_make
- Pour the Elmlea Double into a large bowl and whip until soft peaks just form.
- Gently fold through the condensed milk, then add the almonds, pistachios, amaretti, glace cherries and almond extract and stir through.
- Place the ice cream in a suitable freezer proof container and freeze for 4-6 hours, or until frozen.
- To serve, remove the ice cream from the freezer and allow to soften for 20-30 minutes before serving. Serve in scoops sprinkled with chopped nuts and crushed amaretti biscuits for decoration.
