Pistachio ice cream

A recipe from cooking-ez.com

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:

Preparation	Cooking	Start to finish
41 min.	10 min.	51 min.

Step by step recipe

1	Bring 500 ml whole milk to the boil, then take off the heat.
2	In a bowl, mix 6 egg yolks and 150 g caster sugar with a soft spatula.
3	Pour the milk into the egg-yolk and sugar mixture while stirring. Mix well.
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.

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.

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