Honey and pistachio gelato with caramelised nuts and dark chocolate drizzle

Begin by preparing the honey and pistachio gelato. Combine half of the milk with the sugar and the lemon zest in a pot

Bring to a bare simmer over a medium heat then whisk in the cornflour

Continue to cook while whisking for another few minutes until smooth and thickened

Remove from the heat, then add in the remaining milk, pistachio paste and honey 

Whisk well, then transfer to a bowl and leave to chill in the fridge for a few hours

Meanwhile, prepare the caramelised nuts. Add the caster sugar and water to a pan over medium heat

Bring to a simmer and cook for around 10 minutes, or until the sugar has fully dissolved and the caramel begins to turn a dark amber colour 

Add in the walnuts, almonds and hazelnuts, then stir well 

Season with a pinch of salt, then pour the mix onto a silicone mat or paper-lined oven tray and leave to cool and set 

Churn the chilled base in an ice cream machine. If you have the option, use the ‘gelato’ setting which will churn the base at a slower rate and incorporate less air than the setting for standard ice cream

While the gelato is churning, prepare the dark chocolate drizzle. Add the cream to a small pot over a medium-low heat until it just begins to simmer

Place the chocolate into a heatproof bowl 

Pour the warm cream over the chocolate then add in the honey and vanilla. Whisk together until smooth

Once the ice cream has churned, scoop your portion into serving bowls and top with the warm dark chocolate drizzle, caramelised nuts, a handful of roughly chopped walnuts and some honey