Summary

Ingredients

• 300 ml cream
• 100 g suar
• 1 vanilla pod, the pulp it
• 100 g pistachios, round
• 25 g pistachios, chopped
• 200 g double cream
• 60 g marzipan paste, rated

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Instructions

1. Heat the vanilla pulp and pod together with the cream, marzipan and sugar until the sugar has completely dissolved. Let the mixture cool down.
2. Finally stir in the ground and chopped pistachios and the double crème. Freeze in the ice cream maker.