Pistachio Ice Cream

Instructions

Combine half of the coconut cream with the cornstarch until the cornstarch dissolves.

Combine the other half of the coconut cream and half of the sugar together over a medium heat.

Stir in the cornstarch mixture, remove from the heat, tip in to a container and place in the refrigerator over night.

Scoop the ice cream in to a blender with the lemon juice, a pinch of salt, the remaining sugar and the pistachios. Blend until a smooth consistency forms.

Tip the mixture in to an ice cream maker and churn for 30 minutes. Freeze the ice cream over night and serve with cacao nibs and chopped pistachios on top.