Creamy no-churn pistachio and condensed milk ice cream | Network News

Pistachio has been a gelato favourite in Italy for generations, and Sicily has made it something of a speciality. The town of Bronte, set beside Mount Etna, is famous for producing some of the country’s finest pistachios, which is why those little green nuts appear in everything from pastries and creamy desserts to granitas and ice cream.

Making pistachio ice cream at home, though, can be a bit unpredictable. Traditional recipes often involve cooking a custard, watching the temperature closely and churning the mixture as it freezes. One wrong move can leave you with scrambled eggs, a grainy texture or an ice cream so solid you need a hammer to serve it. This no-churn version ensures a perfect texture every time. Whipped cream adds air, condensed milk keeps the mixture soft, and pistachio paste brings all the flavour. Fold everything together gently, spoon it into a chilled container and let the freezer do the hard work.

Tips: For the best texture, use very cold cream and stop whipping as soon as stiff peaks form. Overwhipping can make the mixture grainy. Fold rather than stir so you do not knock out the air, and keep the container tightly covered to prevent ice crystals.