Pistachio Ice Cream Cake

1. In a bowl, mix the condensed milk with the pistachio cream with a spoon until creamy and fairly firm. Whip the cream until it has a nice firm consistency. Using circular motions from the bottom up, incorporate the cream into the condensed milk with pistachio cream until smooth. Place the ice cream in the freezer and let it rest for at least 6 hours. Serve your pistachio ice cream

2. Slightly moisten a 28 cm plumcake mould (see notes) and place the cling film on it. Pour in half the ice cream, place a few teaspoons of cream in the centre pistachio and spread it lightly with a stick. Pour in the remaining ice cream. Place in the freezer for at least 8 hours, preferably overnight.

3. Meanwhile, prepare the topping. Put the water and sugar in a pan and melt over a low flame. When many bubbles form and the colour turns golden, add the chopped pistachios and stir with a wooden spoon. Don't worry if the sugar tends to become lumpy at first, it will slowly melt again and stick to the dried fruit. When the fruit is well pralined, which will take about 5 minutes, remove it from the pan and allow it to cool in a container or baking tray.

4. Melt the icing according to the instructions on the package (read notes). Allow to cool slightly. Take the cake ice cream from the freezer, run a blade around the perimeter to let the air out and demould it easily onto a serving plate. Decorate with the cocoa icing and cover immediately before it solidifies with the pistachio granules. Store in the freezer, take it out about 10 minutes before serving and enjoy your cake ice cream at pistachio.