Pistachio ice cream often suffers from overuse of essences in commercial brands resulting in artificial flavours. This all natural reci...
Pistachio ice cream often suffers from overuse of essences in commercial brands resulting in artificial flavours. This all natural recipe gets the delicious balance of mild pistachio flavour just right enhancing the flavour by toasting and caramelisation before wrapping it all up in a rich creamy base. Pure bliss.
PISTACHIO ICE CREAM INGREDIENTS
- 1 cup unsalted pistachios (shelled)
- 1 cup white sugar
- 1 tablespoon brown sugar
- 6 large egg yolks
- 350ml cream
- 350ml full cream milk milk
INSTRUCTIONS
- Preheat oven to 160°C. In a bowl toss the pistachios with brown sugar lightly and then spread this mix out in a single layer on a baking tray. When oven is ready bake for 5-10 minutes until pistachos begin to brown slightly. Remove and set aside to cool completely.
- In a food processor or grinder combine 2/3 of the pistachios and the sugar and process till finely ground.
- For extra texture; chop or crush the remaining pistachios coarsely with a knife/rolling pin or mortar & pestle, add to the finely ground mix.
- Whisk egg yolks vigorously untily smooth and set aside.
- In a large saucepan over medium heat add the mix of pistachios together with cream and milk and bring up to a simmer while stirring. Remove from heat and immediately add the egg yolks (gradually) whisking all the time so as not to form lumps or a skin.
- Once egg yolk mix is completely combined whisk for a further 4 minutes to remove a bit of extra heat then set aside to cool completely before transferring to fridge to chill for a few hours.
- When ice cream mix is thoroughly chilled; churn in ice cream maker according to the instructions for your particular model.
