Description
With a rich, nutty flavor from real pistachios and a creamy texture that’s just irresistible, this ice cream is a sophisticated twist on a classic treat. Whether you’re using an ice cream maker or not, the steps outlined here will guide you to ice cream heaven.
Ingredients
- Pistachios: 2/3 cup (90g), shelled and finely chopped
- Whole Milk: A scant cup + 4 tablespoons (200ml total)
- Fresh Cream: A scant cup (200ml)
- Sugar: A scant 1/2 cup (80g)
- Egg Yolks: 2
Instructions
Preparing the Pistachio Paste:
- Blend Pistachios: In a food processor, blend the pistachios with 4 tablespoons of milk until you achieve a creamy mixture.
Making the Base:
- Warm Milk and Cream: In a saucepan, mix the remaining milk and cream. Heat over low, then add the pistachio mixture. Ensure the temperature doesn’t exceed 185°F (85°C) during the 5-6 minute cooking time. Afterward, let it rest for 45 minutes off the heat.
- Mix Egg Yolks and Sugar: Whisk the egg yolks and sugar until creamy and pale.
- Combine and Cook: Reheat the milk, cream, and pistachio mixture to 185°F (85°C). Filter through a sieve, then slowly stir into the egg mixture. Cook for a few more minutes, then cool completely, stirring occasionally.
Freezing:
- Ice Cream Maker Method: If available, churn the mixture in an ice cream maker according to the manufacturer’s instructions.
- Manual Method: Alternatively, pour the mixture into a suitable container and freeze for at least three hours. Stir, then freeze for another three hours. For a creamier texture, blend briefly and freeze for an additional 10 minutes.
Notes
- For a smoother texture, consider blending the final mixture before the last freezing step.
- Adjust sweetness by adding more or less sugar according to taste.
- Prep Time: 60 mins
- Cook Time: 15 mins
- Category: Dessert, Dolci, Ice Cream
- Method: Freezing
- Cuisine: Italian