for 4 person

Ice cream

3 dl	water
150 g	sugar
1 tsp	lemon juice
100 g	unsalted, shelled pistachios
2 dl	full cream, whipped until stiff

Brittle

100 g	sugar
3 tbsp	water
20 g	butter
50 g	unsalted, shelled pistachios, roughly chopped

How it's done

Ice cream

Bring the water, sugar and lemon juice to the boil in a pan, reduce the heat, simmer for approx. 10 mins., remove the pan from the heat, puree the pistachios with the sugar syrup, leave to cool completely. Fold in the cream, place in a wide stainless steel bowl, freeze the mixture for approx. 4 hrs., stirring 3 times during that time.

Brittle

Boil the sugar and water in a wide-bottomed pan without stirring. Reduce the heat and simmer, shaking the pan occasionally until a light brown caramel has formed. Add the butter and pistachios, mix. Spread out immediately on a sheet of baking paper, cool and break into pieces.

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