Pistachio ice cream
Rediscover the real, delicate taste of pistachio in this ice cream with its very definite flavour.
55 min.
Easy
800 ml
5 IngredientsLast modified on: October 1st 2014
For 800 ml, you will need:
- 1
1 lb + 1.6 oz whole milk - 2
6 egg yolks - 3
5.3 oz caster sugar - 4
3.5 oz pistachio powder or paste - 5
7.0 oz liquid cream
Change these quantities to make:
Change measures:
Times for this recipe
Preparation: 45 min.
Cooking: 10 min.
All in all: 55 min.
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 1 lb + 1.6 oz 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 3.5 oz pistachio powder or paste, mix well, add 7.0 oz 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.
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 % |
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)
Whole milk
Like these other recipes: Auvergne gratin, Sandwich bread, Celery soup bourguignonne style, Milk rolls, Coconut-vanilla cream for Elsa , ... See them all 67
Liquid cream
Like these other recipes: Potato gratin with 3 cheeses, Hearty potato and ham gratin, Moist chocolate cake, Chocolate mousse with hazelnuts, Beurre blanc sauce, ... See them all 170
Caster sugar
Like these other recipes: Santiago Cake, Crème caramel, Jelly-style plum jam, Doughnuts, Kumquat compote, ... See them all 361
Pistachio powder or paste
You can get more informations, or check-out other recipes which use it, for example: Pistachio cream, Mini apricot and pistachio brioches, Pistachio cake, Pistachio shortbread biscuits, Pistachio panna cotta with custard, ... See them all 12
Other recipes you may also like
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.May 8th 2020343 K5 1 hour 15 min.
Fruit crumble
A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.February 21th 2011364 K4.0 1 hour 15 min.
Fresh fruit in sabayon
Fresh grapefruit and / or pears, covered with a sabayon and a pinch of citrus crunch.February 21th 2011293 K4.7 55 min.
European glass
A little dessert that's rather long to make, but which will always impress your guests. Layered in a glass: a jellied red fruit coulis, a layer of pineapple charlotte cream, a layer of kiwi coulis, topped with a peeled clementine segment. It's "european" because it resembles the italian flag, and in...August 15th 2010237 K5 2 hours 30 min.
Bouquet garni
Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after...March 21th 2017425 K3.5 15 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-08-24)
Note: We'll never share your e-mail address 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 e-mail address 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.
The 1 comment already posted on this recipe