Pistachio ice cream
Rediscover the real, delicate taste of pistachio in this ice cream with its very definite flavour.
55 min.
Easy
1 litre 600 ml
5 IngredientsLast modified on: October 1st 2014
For 1 litre 600 ml, you will need:
- 1
2 lb + 3.2 oz whole milk - 2
12 egg yolks - 3
10.6 oz caster sugar - 4
7.0 oz pistachio powder or paste - 5
14.1 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 2 lb + 3.2 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 7.0 oz pistachio powder or paste, mix well, add 14.1 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 | 120 RDI=50 % | 450 RDI=40 % | 270 RDI=40 % | 4,750 RDI=240 % | 19,900 RDI: 240 % |
| Per 100 g | 5 RDI=2 % | 20 RDI=2 % | 10 RDI=2 % | 220 RDI=10 % | 930 RDI: 10 % |
How much will it cost?
- For 1 litre 600 ml : $5.35
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: Cannelés, Real custard sauce (crème anglaise), Gratin with Parmesan flavours, Peach and verbena feuilleté, Cream of cauliflower soup with smoked haddock , ... See them all 67
Liquid cream
Like these other recipes: Fish petals, vegetables julienne, and beurre blanc, Cocotte eggs with Comté, Black Forest gateau, Pork escalope with mushrooms and sage cream, Spicy mustard cauliflower cheese, ... See them all 170
Caster sugar
Like these other recipes: Macarons (the original French macaroons) , Toasted-flour biscuits, Caramelized brioche with pear and kiwi, Jelly-style plum jam, Like Bounty, ... See them all 361
Pistachio powder or paste
You can get more informations, or check-out other recipes which use it, for example: Pistachio cake, Pistachio madeleines, Pistachio panna cotta with custard, Pistachio confectioner's custard, Pear, grapefruit and pistachio tart, ... See them all 12
Other recipes you may also like
Pizza dough
Pizza dough is a lind of bread dough with olive oil, which make it softer. This is the same dough that I use for pizzas and flammenkuches, this is no doubt incorrect, but it's very good nevertheless. At home we used to make pizza dough quite thick, and flammenkuche as thin as possible.September 22th 2024512 K4.6 1 hour 60 min.
You should not push with the sharp edge of a knife
When you cut something into small pieces on your working surface, it's an automatic gesture to push the pile with your knife blade. It's a bad habit because this will blunt your blade.February 21th 201163 K5 1 min.
How to make fleur de sel (salt flakes)
French "fleur de sel" is a salt with a special texture, formed by the action of the wind on salt marshs. The wind dries the surface of the water which has a high salt concentration (this will later become sea salt) producing thin flaky crystals.May 4th 2011245 K 43.9 1 hour 7 min.
Toasted almond cake
A layer cake, with toasted almonds in the chocolate part.July 5th 2016246 K4.4 2 hours 2 min.
Nanou's chocolate cake
A moist melting cake, very very chocolaty...June 22th 2013287 K4.6 1 hour 45 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-07-06)
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