This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Pistachio ice cream
Rediscover the real, delicate taste of pistachio in this ice cream with its very definite flavour.
55 min.
Easy
2.30 €
800 ml
5 IngredientsLast 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
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 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.
Keeping: Several days in the freezer.
Source: Home made.
Nutritional information
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: Polenta with beetroot tops, Quiche filling mixture, Canadian rice pudding, Antoinette's caramelized apple cake, Cannelés, ... See them all 69
Liquid cream
Like these other recipes: Chocolate and vanilla crème brûlée, Pan-fried fish fillets, braised cabbage with Noilly Prat, Brussels sprouts with thyme cream, Hearty potato and ham gratin, Breton leek and mushroom tart, ... See them all 174
Caster sugar
Like these other recipes: Choux pastry (pâte à choux), Lemon and lime cakes, Gâteau Nantais, Sweetcrust pastry (pâte sablée), Caramelised apple pie, ... See them all 375
Pistachio powder or paste
You can get more informations, or check-out other recipes which use it, for example: Pistachio panna cotta with custard, Sicilian Epiphany Pie, Pistachio cake, Mini apricot and pistachio brioches, Pistachio "Financiers", ... See them all 12
Other recipes you may also like
Crunchy radish and carrot salad
Quick and straightforward, this fresh, crunchy salad is ideal for early spring. June 17th 202060 K 20 min.
Fruit crumble
A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping. February 21th 2011374 K4.0 1 hour 15 min.
Finger biscuits
These small biscuits, that look a bit like savoy biscuits, are delicious alone or with Champagne, but are also the base for charlottes or Tiramisu. July 30th 2021361 K5 50 min.
Tartiflette
A personal version of a classic recipe from Savoy. September 16th 2019633 K 14.6 1 hour 30 min.
Parcels of fish fillet in spinach
These parcels are made with small pieces of fish fillet, wrapped in a blanched spinach leaf and lightly fried in butter. They can be served with a salted white wine sabayon (as in the recipe of scallops with crunchy vegetables), a beurre blanc, a dash of olive oil with... March 18th 2013255 K4.8 2 hours 25 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-03-15)
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