SERVING
for 6 persons
NUTRITIONAL VALUE (per portion)
320,2 kcal
5,9g protein
21,3g fat
25,0g CH
INGREDIENTS
150g pitted medjool dates
50g hulled salted pistachios
5 dcl whole milk (cold)
2.5 dcl double cream (cold)
PREPARATION
- Chop the pistachios with a knife. Chop the dates and mix them together with 2 dcl of milk in a blender. Add the remaining milk, cream and mix again.
- Pour the cream into an ice cream machine and let it mix to the appropriate density or follow the instructions on the ice cream maker. Just before the end, add 40g of pistachios.
- Divide the cream into 6 glasses/cups and place them in the freezer for about an hour. Garnish with the remaining chopped pistachios on top of each glass before serving.
NOTES
– If the recipe is prepared without an ice cream machine, do not pour the cream in the blender, but beat it in a mixing bowl. Then slowly incorporate the date-milk mixture into the whipped cream with a spoon.
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