Pistachio and Date Ice Cream

Method

1 Reserve 15g (½oz) pistachio nuts and put the rest in a food processor. Add the condensed milk and whiz for 1-2min to roughly chop the nuts and flavour the milk.

2 Pour the cream into a bowl and whip until the mixture is softly peaking. Stir in the chopped pistachios and condensed milk, orange flower water and dates.

3 Line six 150ml (5fl oz) dariole moulds or empty, clean yogurt pots with heavy-duty clingfilm (leave the edges overhanging). Spoon in the cream mixture and freeze for at least 5hr.

4 Cut the pomegranates in half, scoop out the seeds and push them through a sieve to extract the juice. Put the liquid in a pan and bring to the boil, then simmer for 8min until reduced to a syrup. Cool, put in a small airtight container and chill until needed.

5 To serve, ease the ice cream out of the moulds and remove the clingfilm. Cut each in half vertically and arrange on serving plates. Chop the remaining pistachios and sprinkle them over, then drizzle around some pomegranate sauce.