1 Claret Sauce, to serve (optional; see cross-reference)
Instructions
1. Prepare one full batch of Pistachio Ice Cream according to Farmer's recipe and churn it to a soft but scoopable consistency.
2. Fold in the pounded macaroons (50 g), chopped almonds (55 g), and chopped peanuts (70 g) until evenly distributed throughout the ice cream base.
3. Pack the mixture firmly into a 1-quart (950 ml) bisque mould or loaf pan, approximately 8 x 4 inches (20 x 10 cm), pressing out any air pockets. Cover tightly with the lid or a double layer of plastic wrap.
4. Freeze the mould for at least 3 hours, and up to 12 hours, until the bisque is fully firm — it should hold a clean edge when unmoulded and show no soft or liquid centre when sliced.
5. To unmould, briefly dip the outside of the mould in warm (not hot) water for 5–10 seconds, then invert onto a chilled serving plate. If the bisque does not release, repeat the warm-water dip once.
6. Slice and serve immediately, with or without Claret Sauce spooned alongside.
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