Pistachio Ice Cream

Measure 200 g of Greek yogurt and place it in a mixing bowl.

Toast 30 g of pistachios in a dry skillet over medium heat for 2‑3 minutes, stirring constantly until fragrant, then let them cool.

Transfer the cooled pistachios to a food processor or spice grinder and pulse until they form a fine powder.

Add the ground pistachios and 15 g of honey to the bowl with the Greek yogurt.

Using a hand‑whisk or spatula, stir the mixture briefly to combine the honey with the yogurt.

Transfer the combined ingredients to a blender; blend on high speed for 30‑45 seconds until the mixture is completely smooth and creamy.

Taste the mixture and adjust sweetness with a few extra drops of honey if desired, then give it one final quick blend.

Pour the smooth mixture into an airtight container, smoothing the top with a spatula.

Cover the container and place it in the freezer. Freeze for at least 4 hours, or until the ice cream is firm throughout.

When ready to serve, remove the container from the freezer and let it sit at room temperature for 5 minutes to soften slightly for easier scooping.

Scoop the pistachio ice cream into bowls or cones and garnish with a few whole toasted pistachios, if desired.