PISTACHIO BISCUIT ICE CREAM

Prepare the biscuits: place the sugar in a bowl with the butter cut into cubes and the pinch of salt in the centre, knead the ingredients until well blended. Add the egg and once incorporated, add the sifted 00 flour and the pistachio flour. Then, let the mixture rest in the refrigerator for 2 hours (or rather overnight) wrapped in cling film. After the time has elapsed, take the shortcrust pastry dough, knead it again, roll it out with a rolling pin to a thickness of about 1 cm and cut out the biscuits with a 6.5 cm round biscuit cutter. Place on a non-stick, micro-perforated rectangular baking tray, place in the refrigerator for about 20 - 30 minutes.

Bake in the oven at 175°C for about 15 to 18 minutes. Take the biscuits out of the oven and place them on a wire rack to cool. Once cool, brush half of the biscuits with melted white chocolate and sprinkle with pistachio grains; leave to dry. Cut strips of acetate and form into rings (5 cm diameter) and fix with adhesive tape (alternatively, steel rings can be used).

Prepare the pistachio ice cream: whip the well chilled cream in a bowl. Add the condensed milk and pistachio spreadable cream, incorporate by stirring gently in a bottom-up motion. Pour the mixture with a spoon into the acetate rings placed on a tray, fill to about 2 cm thick and transfer to the freezer overnight.

Assemble the biscuit ice-creams: remove the acetate ring by pulling it off and place the pistachio ice-cream discs on a plain biscuit base, cover with the white chocolate biscuit and sprinkle with pistachio granules. Arrange all the biscuit ice creams and place in the freezer to firm up for a few hours before serving.