Almond and pistachio frozen yoghurt recipe

Pistachios add richness and bursts of bright green to this tangy, creamy frozen yoghurt, made better with a generous topping of caramel sauce.

Finishing touch: Serve the sauce drizzled over the frozen yoghurt, sprinkled with sea salt, if you like. Picture: Andy Rogers

THE pistachio is a small tree originally from the Middle East that produces a pretty green nut often sold in its split tan-coloured shell, which breaks naturally as the nuts ripen.

The nut is often eaten whole, either fresh or roasted and salted.

Pistachios are wind pollinated dioecious trees (separate male and female trees) that grow best under hot, dry summers and cold winters.

The Australian pistachio industry primarily operates along the Murray River from Swan Hill and into South Australia. Production also occurs in Western Australia and NSW.

Pistachios are used in ice cream, butter, paste and various sweet confections such as baklava and biscotti. It is a popular ingredient to use as a topping for many desserts, custards, ice creams, stewed fruit or crumbles.

Pistachios add richness and bursts of bright green to this tangy, creamy frozen yoghurt, made better with a generous topping of caramel sauce.

ALMOND AND PISTACHIO FROZEN YOGHURT

Makes 1 litre frozen yoghurt

YOGHURT

150g sugar

¾ tsp ground cardamom

1¾ cups raw, unsalted pistachios

Pistachios with and without shell in wooden bowl with copy space

500ml plain full-fat Greek yoghurt

180ml full-fat milk

1½ tsp pure almond extract

SALTED CARAMEL SAUCE

200g sugar

2 tsp maple syrup

180ml thickened cream, at room temperature

2 tbspn unsalted butter, softened and cut into pieces

Salt

Flaky sea salt, for serving (optional)

Make the yoghurt: Combine the sugar and cardamom in a food processor and process until powdery, about 10 seconds. Add the pistachios and pulse 2-3 times, to very coarsely chop. Transfer to a large bowl. Whisk in the yoghurt, milk and almond extract. Cover and refrigerate for at least 4 hours and up to 1 day. Stir the mixture, then churn it in an ice-cream maker according to the manufacturer’s instructions until it reaches the consistency of soft-serve ice cream; if it balls up, let it sit briefly, and then scrape as much of the mixture off the blades as you can.

Transfer to a metal loaf tin (preferably about 22cm x 12cm), making sure to scrape any frozen yoghurt off the paddle.

Smooth the top, press a piece of plastic wrap directly on the surface, and cover tightly with foil. Freeze for 4 hours for optimal scooping. If freezing for much longer, let sit at room temperature until it can be scooped for serving.

Make the caramel sauce: In a medium saucepan, combine the sugar, maple syrup, and ¼ cup of water, and cook over a medium-low heat, stirring occasionally, until the sugar dissolves, 2-3 minutes. Increase heat to medium high and cook without stirring until the sugar begins to turn golden brown on the edges.

Don’t stir with a spoon, but gently swirl the saucepan over the heat to even out the colour, and cook until the sugar turns golden amber, 8 to 10 minutes. Remove from the heat. Slowly pour in the cream. (Be careful, the mixture will bubble vigorously.)

Stir with a wooden spoon or heatproof spatula; if there are solid bits, set the pan over medium-low heat and stir gently until the caramel is smooth. Stir in the butter and ½ teaspoon salt. Let cool. (The recipe makes about 1 cup of sauce which will keep, covered and refrigerated, for a month. Serve at room temperature.)

Serve the sauce drizzled over the frozen yoghurt, sprinkled with sea salt, if you like.

MORE:

CHOCOLATE BREAD PUDDINGS

CARROT AND OAT BLISS BALLS

ANZAC MUFFINS

HOW TO BUY AND STORE PISTACHIOS

PISTACHIOS are widely available all year round in supermarkets. Buy pistachios already opened when possible. If not, choose pistachio nuts that are split open at one end. Unopened shells are a sign of immaturity.

THE greener the nutmeat, the better the flavour!

FOR fresh nuts, store pistachios in an airtight container in the refrigerator. Roasted pistachios can stay in their packaging for several weeks.

COOKING WITH PISTACHIOS

PISTACHIOS add a unique and distinctive flavour to any conventional dishes: roast them with brussels sprouts, blend some into basil or rocket pesto, sprinkle them on salads, or glaze them and serve over fruit.

THE thin, edible skin can be easily removed from the nut by blanching: boil down pistachios nuts in water for a few minutes then drain and dry. Then, you can do what you want: roasting, grilling, and grinding …

IF your pistachios have lost their crispness, roast them in your oven at 100C (80C fan) for 10 to 15 minutes.

MORE FOOD