Ingredients
- 35g pistachio kernels
- 450g (16 small scoops) light & creamy vanilla ice-cream (Peters brand)
Coffee syrup
- 1 vanilla bean, split
- 250ml (1 cup) water
- 60g (1/4 cup) caster sugar
- 2cm-piece cinnamon stick
- Pinch of ground cardamom
- 3 tsp espresso coffee granules
Description
Ice-cream & Pistachio Nuts With Coffee Syrup Recipe - Preheat Oven To 200°C. Spread The Pistachios Over A Baking Tray And Cook In Preheated Oven For 4-5 Minutes Or Until Toasted. Set Aside To Cool. To Make The Coffee Syrup,...
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