Peshwari pistachio ice cream from Mountain Berries and Desert Spice: Sweet Inspiration from the Hunza Valley to the Arabian Sea (page 133) by Sumayya Usmani

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Notes about this recipe

  • mziech on May 23, 2017

    Very light ice cream. I used raw goats milk instead of raw cow's milk. thickening of base is achieved by cornflower/mastic/gelatine (no eggs). The mixture wouldn't thicken so added a little extra. The ice cream consistency after churning was great though. Toasted the pistachios for extra flavor.

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