Pistachio and caramelised croissant gelato-style ice

Preheat the oven to 200°C/180°C fan/gas 6. Spread the pistachios on a lined baking tray and bake for 3–4 mins, until lightly toasted. Place in between sheets of kitchen paper and rub gently to remove any excess skin.

Place 100g of the still-warm nuts in the small bowl of a food processor and whizz, scraping down the sides occasionally, until you have a smooth, pourable paste.

Meanwhile, mix the croissant pieces in a small bowl with 15g icing sugar and spread over a lined baking tray. Bake for 15–20 mins until really golden and crisp. Set aside to cool.

Add the remaining icing sugar, pistachio paste, green food colouring and soft cheese to a large bowl. Whisk with electric beaters on low until combined and then add the cream. Increase the speed to medium, whisking until thickened and stiff peaks form (about 3–4 mins). Keep whisking for 2–3 mins or until the peaks collapse and you have a smooth, slightly aerated mix about the consistency of custard.

Crumble the sugared croissant on top and mix in. Transfer to a deep freezer-proof container – about 1 litre in volume; you can use a 2lb (900ml) loaf tin. Cover the surface with a small sheet of wax paper or baking paper and then secure the lid of your container or wrap tightly in clingfilm. Freeze for at least 4 hrs, or preferably overnight, until frozen solid. It’ll keep well for about 1 month. Transfer to the fridge for 10–15 mins before serving for easier scooping.

Serve in waffle cones and roughly chop the remaining 50g pistachios to use as decoration.