The 50th Anniversary Issue

Our 50th birthday issue is on sale now. We're celebrating five decades of great food and travel with our biggest issue yet.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 27th November, 2016 and receive a Villeroy & Boch platter!

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Pistachio ice-cream cake with red summer berries

A frozen dessert is a great finish to a Christmas meal. The ice-cream cake can be unmoulded and returned to the freezer ahead of time so it's all ready to serve.

You'll need

750 gm (3 punnets) strawberries, sliced 375 gm (3 punnets) raspberries To serve: slivered pistachios (see note)   Pistachio ice-cream 150 gm pistachios, coarsely chopped (see note) 260 gm caster sugar 650 ml milk 8 egg yolks Finely grated rind of ¼ orange 330 ml pouring cream   Raspberry syrup 250 gm frozen raspberries 55 gm (¼ cup) caster sugar


  • 01
  • For pistachio ice-cream, process 100gm pistachios with 65gm sugar in a small food processor until finely ground, set aside. Bring milk to the simmer in a saucepan over medium-high heat, then add pistachio mixture. Meanwhile, whisk yolks and remaining sugar in an electric mixer until pale. Add milk mixture, whisk to combine, return to pan with orange rind and stir over medium heat until mixture coats the back of a spoon thickly (8-10 minutes). Add cream and remaining pistachios, transfer to a bowl placed over ice, stir occasionally until chilled, then freeze in an ice-cream machine. Spoon into a chilled 1-litre mould (you may have a little ice-cream left over), freeze until required.
  • 02
  • Meanwhile, for raspberry syrup, combine frozen raspberries and sugar in a heatproof bowl, cover with plastic wrap, place over a saucepan of simmering water and cook until syrupy (1 hour). Strain through a fine sieve (don’t press on solids) and set aside to cool completely, then refrigerate until required.
  • 03
  • To unmould ice-cream cake, dip mould briefly in hot water and invert onto a serving tray. Scatter with some strawberries, raspberries and pistachios to decorate, and serve with syrup and remaining fruit.

Note Slivered pistachios are available from Pariya Food. In choosing whole pistachios for the ice-cream, look for nuts with a bright green colour, which will lend an attractive tint to the dessert.

At A Glance

  • Serves 12 people
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 12 people

Featured in

Dec 2011

You might also like...

Top 10 peanut butter desserts


Chocolate truffle layer cake

Party desserts


Lychees, cherries and guavas in lemon grass and vanilla syrup

Banana recipes


Balsamic caramel figs with ricotta mousse

Cheesecake recipes


Cognac and hazelnut affogato

Autumn dessert recipes


Crepes with honeyed oranges



Strawberry recipes

Pain perdu with pan-fried figs and spiced cream


Frozen dessert recipes

conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.