Steps
- Reserve one-quarter of 100g of shelled pistachios and finely grind the rest. Heat the ground nuts, 150ml of milk, and 100g of golden superfine sugar in a saucepan over medium-low heat, stirring until boiling.
- Remove from the heat, cool, and refrigerate until cold. Finely chop the reserved nuts.
- Whip 300ml of heavy cream to soft peaks. Fold in 300ml of prepared gluten-free gelatin-free custard, ½ teaspoon of almond extract, and the chilled nut milk.
- Churn in an ice cream maker until thick. Transfer to a freezer container, scatter over the reserved nuts, and freeze until firm. Soften in the refrigerator for 30 minutes before scooping.