Iced Italian Crema

Frank Bordoni rustles up a cool, clever number with layered ice cream that resembles the Italian flag.
By Frank Bordoni
Iced Italian Crema
  • Rating:
  • Cook Time: 10 minutes
  • Prep Time: plus extra freezing
  • Effort: easy


  • 8 egg yolks
  • 150 g caster sugar
  • 650 ml single cream
  • 250 g shelled pistachio nuts
  • 100 g strawberries


Place the egg yolks and half the sugar in a bowl and whisk until pale and creamy. Place the cream, vanilla seeds and remaining sugar in a pan and bring to the boil, stirring occasionally.

Pour the boiling cream onto the egg yolk and sugar mixture, whisking continuously, and then pour the mixture back into the pan and heat gently. Stir with a wooden spoon until the 'custard' reaches a thick 'coating' consistency.

Divide the mixture into three equal parts. In a pestle and mortar grind the pistachios until they form a paste, add this to one third of the custard mix.

Puree the strawberries and add them to another third. Leave the final third without extra flavouring. Pour the pistachio mixture into a terrine mould and place in the freezer to set. Once firm, pour over the plain vanilla custard and again freeze until firm. Finally top with the strawberry custard and freeze again until set.

To serve, remove the ice cream from the mould and cut into generous-sized slices.

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