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Pistachio Ice cream
makes about 1.3L

1kg pouring cream — we use Jersey Fresh pouring cream, often picking it upstraight from the dairy or in quantity at a meeting point in North Adelaide
1 vanilla bean, split and scraped
220g Food Forest pistachio kernels
210g caster sugar
10 x 61 - 68g eggs, yolks only white reserved for another purpose

Put the cream into a microwave safe bowl and add the vanilla pod and seeds. Powder the pistachios in a Thermomix or blender and then weigh in the sugar and grind it as finely as possible. Bring the cream to the boil in the microwave (about 8-10 minutes in a domestic 900W microwave) and while that is happening separate the egg yolks into int pistachio sugar and blitz them. When the cream is boiling, remove the vanilla bean and then with the motor running add about half of the cream to the egg yolk/pistachio mix and blend. Without delay whisk it back into the boiling cream. Microwave of low for 2 minutes and then strain through a fine sieve to remove the pistachio skins. Chill and churn.

The pistachios from The Food Forest are spectacular quality and if we are really going over the top we use 250g of pistachios and blanch and skin them for this ice cream…please CLICK HERE to go to lime ice cream with pistachio pralin and citron

to go to the recipe for the white mulberry, blackberry and Moscato jelly terrine click on the image above

the people behind Galaxy Guidesfood editor and publisher
Ann Oliver

champagne editor
Kaaren Palmer


Jan Bowman
Political comentator, briliant photographer…farmers’s market obsessed…Brisbane based.

Olivia Stratton Makris
Masters of Gastronomy, NYC, Spain and constant assistance and editorial suggestion…Adelaide based.

Michael Martin…Northern America 2016.Photographic assistance Kym Martin…Adelaide based.

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copyright © text, recipes and images Ann Oliver & Kaaren Palmer 2016.