Laden with chunks of pistachio, this creamy concoction is nutty, aromatic, and decadent.
By Mariela Alvarez Toro
- 1 cup of white sugar
- 2 cups of milk
- 1 cup chopped roasted pistachios
- 4 eggs
- 1 cup heavy cream
- 1 teaspoon of almond extract
- Combine milk, sugar, and pistachios in a saucepan. Stirring occasionally, heat milk over low temperature until sugar dissolves. Remove from heat and set aside. In a clean bowl whisk eggs together. Pour a quarter of the sweetened milk recipe into the whisked eggs. Stir for a couple of minutes. This step will temper the eggs and prevent them from scrambling, later on. Pour egg mixture into saucepan. Add heavy cream. Cook over low heat, continually stirring, for three to five minutes. Custard should thicken. To test for consistency dip a wooden spoon into custard. Custard should cover back of spoon without running. Once ready, immediately remove from heat. Add almond extract and pour into large clean bowl. Cover with plastic wrap and let cool completely in refrigerator.
- Once custard has completely cooled pour into ice cream maker. Follow manufacturers instructions. Store in airtight container in freezer. Eat often and make again. Enjoy!
Recently graduated with from Harvard University’s Graduate School of Design. She has recently completed "People in Food-Space", an ethnographic study on the cultural production of taste in space. She has also examined post-soviet food production systems and housing projects in Havana, Cuba. Originally from Puerto Rico, Mariela has been living in the United States for eight years. She has involved herself in both teaching and practice, while writing on food at tastyplan.com. Her goal as a food writer is to cook creatively, using the best ingredients to find new flavor combinations every day.