Prep
time: 15 minutes
Freezing time: Overnight
Serves 4-6
Ingredients
240ml/8floz Semi
skimmed milk
120g/5oz Caster sugar
2 Large free range eggs
480ml/15floz Double cream
130g/5oz Pistachios, roughly chopped
Freshly squeezed Juice and zest of 1 unwaxed lemon and 1 lime
Method Heat milk until
warm in a medium sized saucepan.
Whisk the sugar
and eggs in a separate bowl.
Slowly add the
warm milk to egg mixture continuing to whisk.
Pour mixture
back into the pan and heat slowly until thickened, stirring constantly.
Do not allow to boil! Leave to cool slightly.
Gradually stir
in the cream, pistachios, lemon & lime juice and zest. Mix thoroughly.
Transfer to a
container suitable for freezing and place in freezer overnight.
Take out of
freezer 20 minutes before serving to defrost slightly and serve with
hot mince pies.
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