Coconut and Pistachio Ice cream (no-churn)

Things I do instead of studying when exam week is just around the corner:

• Create recipes and stuff my face with my own food 
• Create more recipes because everyone told me the last one was good 
• Stuff my face some more 
• Eat, cook, eat, bake, eat, sleep, sleep, sleep

You guessed it, I have exams next week and instead of sitting down to study, I made ice cream. 
BUT, I should be excused this once, because this ice cream is SOOOO sinfully good that you may feel a little guilty while eating it. The texture is a little like kulfi, rich and thick, but without the flavors of cardamom, or the mixed nutty flavor kulfi usually has. 

So, if you have exams or anything equally important coming up, THEN YOU HAVE TO TRY THIS OUT! 

^jokes…

Ingredients

• 6 egg yolks
• ½ cup chopped pistachios
• 1 can coconut milk
• 4 tbsp sugar
• 3 tbsp flour
• 300ml whipping cream
• ½ small tin condensed milk
• 1 tbsp sugar
• Green food coloring, few drops
• Toasted coconut and chopped pistachios, for garnish (optional)

 

In a small pot, add the egg yolks, chopped pistachios, sugar (4 tbsp), and flour. Whisk until there are no lumps, and add the coconut milk. Place on the stove and turn the heat to medium. Using a wooden spoon, keep stirring, making sure the scrape the edges of the pan, until the custard is very thick. At this stage add a few drops of food color to get a light green custard. Transfer the custard to another bowl, cover with cling film (make sure the cling film is touching the surface of the custard), and set aside to cool.

Whip the cream with the sugar (1 tbsp) until just before soft peaks (wire marks will be left in the cream by the whisk, but will almost instantly disappear, and the cream will still be liquid), and whisk in the cooled custard.
Pour the mixture into a tray, top with toasted coconut and pistachios, cover with cling film or a lid, and freeze overnight.

Leave the ice cream out for 5-10 minutes (depending on the room’s temperature), before serving.