Pistachio ice cream
Rediscover the real, delicate taste of pistachio in this ice cream with its very definite flavour.
33,212 13.9/5 for 34 ratings
Last modified on: October 1st 2014
For 800 ml, you will need:
- 1
500 ml whole milk - 2
6 egg yolks - 3
150 g caster sugar - 4
100 g Pistachio powder or paste - 5
200 ml liquid cream - Total weight: 1,070 grams
How long does it take?
Time required for this recipe:
Keeping: Several days in the freezer.
| Preparation | Cooking | Start to finish |
|---|---|---|
| 41 min. | 10 min. | 51 min. |
At what time?
- When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Step by step recipe
Stage 1 - 5 min.
Bring 500 ml whole milk to the boil, then take off the heat.
Stage 2 - 2 min.
Stage 3 - 1 min.
Pour the milk into the egg-yolk and sugar mixture while stirring. Mix well.
Stage 4 - 10 min.
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.
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.
Stage 5 - 3 min.
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.
Cool by standing the saucepan in cold water and stir frequently.
Leave to wait in the fridge, covered with plastic film.
Stage 6 - 30 min.
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.
Nutritional information
How much will it cost?
- For 800 ml : 2.29 €
Source
Home made.More recipes?
This recipe uses (among others) | Whole milk: You can get more informations, or check-out other recipes which use it, for example: Rice pudding with fruit and nuts, Elsa's Comtoise galette, Celeriac and mushroom gratin, Chocolate cream with a crunch, irish coffee mousse, Potimarron and celeriac autumn soup, ... All |
| Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Eggs en Cocotte à la Française, French custard tart, Pan-baked hash brown (Hash-brown casserole), Chocolate sauce, Flaked almond tart, ... All |
| Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Alsatian apple tart, Ciabatta, Amaretti, Panettone, Cherry clafoutis, ... All |
 | Pistachio powder or paste: You can get more informations, or check-out other recipes which use it, for example: Pistachio "Financiers", Pistachio panna cotta with custard, Pistachio shortbread biscuits, Pistachio cream, Sicilian Epiphany Pie, ... All |
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2019-09-22)
Note: We'll never share your email with anyone else.
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.
Your 1 comments or questions on this recipe
Post your comment or question
You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.
Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.