Pistachio Ice Cream
Published June 30, 2014
- Total Time
- 25 minutes, plus several hours’ cooling, chilling and freezing
- Rating
- Comments
- Read comments
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Ingredients
1 cup heavy cream
2 cups whole milk
⅔ cup sugar
⅛ teaspoon fine sea salt
6 large egg yolks
1 cup unsweetened pistachio paste
¼ teaspoon almond extract
Nutritional analysis per serving
20 grams carbs; 142 milligrams cholesterol; 264 calories; 7 grams monosaturated fat; 3 grams polyunsaturated fat; 8 grams saturated fat; 18 grams fat; 1 gram fiber; 62 milligrams sodium; 6 grams protein; 17 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a small pot, simmer heavy cream, milk, sugar and salt until sugar completely dissolves, about 5 minutes. Remove pot from heat. In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream.
- Step 2
Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer).
- Step 3
Strain through a fine-mesh sieve into a bowl. Whisk in pistachio paste and almond extract. Cool mixture to room temperature. Cover and chill at least 4 hours or overnight.
- Step 4
Churn in an ice cream machine according to manufacturer’s instructions. Serve directly from the machine for soft serve, or store in freezer until needed.
Private Notes
Comments
Not having commercial pistachio paste, I made some from scratch using 1 cup California pistachios, 1/4 tsp salt, 1 tbsp turbinado sugar, pureed in food processor. Strained out about 1/3 cup of the ground nuts after chilling and before churning. Added 1 tbsp Amaretto in addition to the almond extract. Compelling pistachio flavor.
Trader Joe’s sells raw and shelled pistachio pieces. $5.99 for an 8 ounce bag where I live. That was enough for one cup of paste after a trip in the food processor. I blended and strained the final mixture as well to get out excess clumpy pistachio paste.
What exactly is there to strain?
The first time, I tried making my own paste in a Braun food processor at high speed for about 15 minutes. I also individually skinned all the pistachios after blanching the inner nuts. Gorgeous green color. Great taste. Grind/chop consistency? Not ideal. I’m making this a second time using bought paste and so far much better. Way finer grind. $30 pint of ice cream? I mean, I really like it, but would I like 6 pints of bought? Churned with dark chocolate covered pistachios from Trader Joe’s.
I just made the custard and thought I had enough pistachio paste but had some pistachio paste and some pistachio cream. So I added some pistachio nuts and also some pistachio halvah and...well, it's still cooling on the counter but as a creme anglaise, it's delicious!