1,553 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

Pistachio ice cream

Name: Pistachio ice cream
Prep time: 41 min
Cook time: 10 min
Total time: 51 min
Yield: 800 ml
Cuisine: French
Ingredients: 500 ml whole milk; 6 egg yolks; 150 g caster sugar; 100 g pistachio powder or paste; 200 ml liquid cream

Rediscover the real, delicate taste of pistachio in this ice cream with its very definite flavour.

126 K 1× 3.9/5 (46 reviews)

55 min.

Easy

2.30 €

800 ml

5 Ingredients

Last modified on: October 1^st 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

Times for this recipe

Preparation: 45 min.

Cooking: 10 min.

All in all: 55 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end 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.

In a bowl, mix 6 egg yolks and 150 g caster sugar with a

soft spatula.

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.

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.

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.

Keeping: Several days in the freezer.

Source: Home made.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	60 RDI=20 %	220 RDI=20 %	140 RDI=20 %	2,380 RDI=120 %	9,950 RDI: 120 %
Per 100 g	5 RDI=2 %	20 RDI=2 %	10 RDI=2 %	220 RDI=10 %	930 RDI: 10 %

Possible allergens in this recipe: milk, egg, Nuts

How much will it cost?

For 800 ml : 2.30 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

This recipe uses (among others)

Other recipes you may also like

Fish in a seed crust

Fish fillets coated with a mixture of breadcrumbs and seeds, then fried.

June 1^st 2014105 K4.2 30 min.

Smoked eggs

This sophisticated, smoky flavoured starter consists of an egg yolk, heated in a bain-marie and a smoked cream mousse with a scattering of chives, served with a buttered-toast "soldier".

March 15^th 201581 K4.9 12 hours 30 min.

Fresh fruit in sabayon

Fresh grapefruit and / or pears, covered with a sabayon and a pinch of citrus crunch.

February 21^th 2011303 K4.7 55 min.

Sweet pancake rolls from Brittany

Stewed apples, raisins soaked in whisky, toasted almonds, rolled in a lightly caramelized pancake.

March 10^th 2015263 K4.3 2 hours 20 min.

Soft fruits in sabayon

This recipe is made by briefly cooking an assortment of soft fruits (raspberries, blackcurrants, blackberries, blueberries, currants...) with a little sugar to glaze them. They are served in a small dish, covered with a delicious sabayon which can be lightly "burned" on surface.

February 21^th 2011280 K3.9 50 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.

The 1 comment already posted on this recipe

La glace est délicieuse
Posted by Daniela march 3^rd 2018 at 13:06 n° 1

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.