|Preparation||Cooking||Start to finish|
|41 min.||10 min.||51 min.|
|1||Bring 500 ml whole milk to the boil, then take off the heat.||5 min.|
|2||In a bowl, mix 6 egg yolks and 150 g caster sugar with a
|3||Pour the milk into the egg-yolk and sugar mixture while stirring. Mix well.||1 min.|
|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||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||Churn the mixture in an ice-cream maker 30 minutes before you wish to serve.||30 min.|
For 800 ml : 2.29 €
|Whole milk: You can get more informations, or check-out other recipes which use it, for example: Peach and verbena feuilleté, Rice pudding (riz au lait), Milk rolls, Chocolate and vanilla crème brûlée, Sandwich bread, ... [All]|
|Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Vegetable clafoutis, Cocotte eggs with Comté, Cod loin with saffron, Fresh spinach with cream, Maroilles cheese quiche, ... [All]|
|Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Ice-cream Vacherin, Fruit crémeux, Brioche dough, Elsa's Comtoise galette, Apple charlotte with toasted brioche, ... [All]|
|Pistachio powder or paste: You can get more informations, or check-out other recipes which use it, for example: Pistachio madeleines, Pistachio cream, Crusty pistachio, almond and apricot flan, Sicilian Epiphany Pie, Pistachio tiramisu, ... [All]|
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