Pistachio ice cream

Step by step recipe:

  1. 5 min.Pistachio ice cream : Photo of step #1
    Bring 500 ml whole milk to the boil, then take off the heat.
  2. 2 min.Pistachio ice cream : Photo of step #2
    In a bowl, mix 6 egg yolks and 150 g caster sugar with a

    soft spatula.
  3. 1 min.Pistachio ice cream : Photo of step #3
    Pour the milk into the egg-yolk and sugar mixture while stirring. Mix well.
  4. 10 min.Pistachio ice cream : Photo of step #4
    Pour the mixture back into the saucepan on very low heat and leave to thicken, stirring constantly.

    This should reach its ideal texture at 181°F (83°C) (use an electronic thermometer if you can) or simply follow the method for real custard sauce (crème anglaise), if you prefer.
  5. 3 min.Pistachio ice cream : Photo of step #5
    As soon as the mixture is ready, take off the heat, add 100 g Pistachio powder or paste, mix well, add 200 ml liquid cream and mix again.

    Cool by standing the saucepan in cold water and stir frequently.

    Leave to wait in the fridge, covered with plastic film.
  6. 30 min.Pistachio ice cream : Photo of step #6
    Churn the mixture in an ice-cream maker 30 minutes before you wish to serve.

Remarks:

If you look at the ingredients of commercially available pistachio ice cream, you will often find almond or bitter almond extract listed - a travesty of the real thing.

Source:

Home made.

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