Does this look to hard to make? Trust me, it’s not that difficult. You don’t even need an ice cream maker. I have found this frozen dessert to be a genuine crowd pleaser. It has that “WOW” factor without a ton of time invested in the kitchen. Good for entertaining because you can make it ahead and just leave it in the freezer. I’ve used this same recipe over and over through the years. I do change out the top layer from time to time. Sometimes I use different puree for plating, but this particular combination of flavors is subtle and notably complex. Careful, it will become addictive! Don’t say I didn’t warn you.
Pistachios and I go way back to my childhood. Our family would be sitting around the living room watching TV or playing cards, and a bowl of pistachio nuts would suddenly appear. I was the youngest, so I always got the easy ones to open with the big gaps. My older brothers had to deal with the nuts without any openings. One of the few times it paid to be the youngest. 
This recipe calls for condensed milk, another favorite of mine. It gives the ice cream a rich and velvety texture. I pair up pistachios with a little almond paste for depth of flavor and a hint of color on the top layer. For the bottom thin layer I use a little unsweetened cocoa to give a teeny boost, and I want it to appear like pie crust. Of course the puree around the outside completes the look, and brings the flavors together for a dazzling frozen dessert you’ll never forget.
The hardest part is waiting for the layers to freeze.
INGREDIENTS
1-14 oz can of condensed milk 24 oz heavy cream 3/4 cup unsalted shelled pistachio nuts 2 oz almond paste 3/4 cup unsweetened cocoa 1/2 teaspoon vanilla 1 mango 3/4 cup fresh raspberries 9″ pie pan DIRECTIONS- In a small sauce pan mix together almond paste, 2 oz of condensed milk, and pistachio nuts on medium heat. Stirring frequently until throughly blended about 8 minutes. Set aside to cool.
- In a medium size bowl mix the heavy cream and the remainder of the condensed milk. Add vanilla and blend thoroughly.
- Remove 6 oz of the mixture and heat in a small saucepan on medium heat. Just before it comes to a boil add the unsweetened cocoa. Heat and stir until blended. Cool for 10 minutes and pour into the bottom of a pie pan.
- Chill pie pan in freezer until hardened.
- Next pour the remaining heavy cream mixture over the bottom layer in the pie pan.
- Place in the freezer until hardened.
- Next pour pistachio mixture over the previous layer in the pie pan. Freeze until hardened.
- While you are waiting for this to freeze, puree the mango separate and raspberries separate in a blender removing the skin and seeds from the mango. Be sure to strain the raspberry puree to get the seeds out. They will be used during plating. Store in the refrigerator until needed.
- Once the layers have frozen, slice with a warm knife and then pour the puree around the plate and serve.
{ 2 comments… read them below or add one }
The pistachio topping on this what is making me save this recipe! What a lovely set of pictures you took for this post.