Dubai Chocolate Pistachio

Steps

1. Whisk 40 g pure pistachio paste2½ tbsp pure pistachio paste2½ tbsp pure pistachio paste60 g pure pistachio paste55 ml pure pistachio paste¼ cup pure pistachio paste, 65 g caster or granulated sugar75 ml caster or granulated sugar⅓ cup granulated sugar100 g caster or granulated sugar120 ml caster or granulated sugar½ cup granulated sugar and a pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salt in a large bowl until it forms a smooth paste.
2. Slowly whisk in 120 ml whipping cream120 ml whipping cream½ cup heavy cream180 ml whipping cream180 ml whipping cream¾ cup heavy cream, then 260 ml whole milk260 ml whole milk1 cup + 2 tbsp whole milk390 ml whole milk390 ml whole milk1⅔ cups whole milk, until the sugar has dissolved.
3. Once it is completely cool, freeze the tubpint on a level shelf for 24 hours.
4. On spinning day, toast 20 g kataifi130 ml kataifi½ cup + 1 tbsp kataifi30 g kataifi200 ml kataifi⅔ cup + 3 tbsp kataifi in a dry pan over medium heat, stirring, for 4 to 5 minutes until golden. Let it cool completely.
5. Take the lid off, set the tubpint in the outer bowl and lock it into the machine. Run Ice Cream.
6. If it looks crumbly or powdery, add 15 ml whole milk1 tbsp whole milk1 tbsp whole milk25 ml whole milk1½ tbsp whole milk1½ tbsp whole milk and run Re-spin.
7. With a spoon, dig a hole about 4 cm1½ in wide down to the bottom of the tubpint. Add 20 g kataifi130 ml kataifi½ cup + 1 tbsp kataifi30 g kataifi200 ml kataifi⅔ cup + 3 tbsp kataifi and 30 g dark chocolate30 g dark chocolate1 oz dark chocolate45 g dark chocolate45 g dark chocolate1½ oz dark chocolate, then run Mix-in.

To serve: Drizzle with melted dark chocolate and scatter over chopped pistachios.