3 great ways with PISTACHIO SPREAD

CHOOSE YOUR ADVENTURE WITH THIS TRENDING ITALIAN DELIGHT

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Raspberry Ripple Pistachio Ice-Cream Log

SERVES 8

PREP 25 MINS

■ 395g can sweetened condensed milk

■ ⅓ cup pistachio spread

■ 300ml tub thickened cream

■ 1 cup Greek-style yoghurt

■ 1 tsp vanilla extract

■ 1 cup frozen raspberries, thawed, lightly crushed

■ ⅓ cup pistachios, toasted, chopped, plus extra to decorate

■ Fresh raspberries, to decorate

1 Lightly spray a medium (5-cup capacity) loaf pan (about 12cm x 22cm top measurement). Line base and sides with baking paper.

2 Beat condensed milk and pistachio spread in small bowl of an electric mixer until combined. Add cream, yoghurt and vanilla. Beat until thickened.

3 Pour one-third of the cream mixture over base of prepared pan. Spoon over one-third of the crushed raspberries and sprinkle with one-third of the pistachios. Repeat layers twice more with remaining cream mixture, raspberries and pistachios. Cover. Freeze overnight until firm.

4 Invert ice-cream onto a serving plate. Remove lining paper. Decorate with fresh raspberries and extra pistachios. Cut into thick slices to serve.