Sour Cream Pistachio Ice

Ingredients

• 40 g ginger
• 350 g sugar
• 500 ml sour cream
• 1 lime (zest and juice)
• 50 ml heavy cream
• 40 g chopped pistachios
• 6 pink peppercorns

Instructions

1. 1.

   Peel the ginger and use a truffle slicer to cut it into thin slices. Bring 200 g of sugar with 50 ml water to a boil and simmer the ginger slices for about 5 minutes. Remove individually with tweezers, drain, and lay on parchment paper to dry for 4-5 hours.

2. 2.

   Whisk the sour cream with lime zest, lime juice, remaining sugar, and heavy cream. In an ice cream maker churn for about 30 minutes until soft‑creamy. Chop pistachios, add them to the ice cream, and briefly mix in the machine.

3. 3.

   Serve the ice cream in bowls, garnish with ginger slices, finely grind the pink peppercorns in a mortar, and sprinkle over the top. Serve immediately.