200g shelled pistachiod
450g caster sugar
3 large eggs
500ml canned coconut milk
350ml Single soy creamer
1 tbsp vanilla extract
Put all the ingredients (except cream and vanilla essence) into a saucepan and blend with a hand blender (use a large blender if preferred and transfer to saucepan once blended).
Cook on a low heat until cooked (the mixture will become thicker) I tend to biring to a gentle simmer for 2-3 mins).
Allow to cool and add the cream and vanilla essence, mix thoroughly.
Churcn the ice cream (probably for about 30 mins to 40 mins (depending on your ice cream maker.