Ok, you have probably already discovered through my recipes, that I’m a pistachioholic! Pistachios are my favorite nut in baking dessert, cakes, snacks and therefore I love working with it. It is a powerful flavoring compared to other nuts, it is easy to work with and can be used in almost all baked goods successfully. As the price per pound of completely shelled pistachios is crazy, I use nuts with the inner purple/brown “shell”. In my opinion it gives a really nice dark shade to the ice cream.
The high price also means that I never bake with pistachio, where pistachio is not in focus. I think it’s a waste if you for example bake a brownie with whole pistachios, because you won’t be able to taste the pistachios. So then, if I bake with pistachios, pistachio is all that you can taste.
And between us pistachio-nut-lovers, then there’s just not enough recipes with pistachio nuts, which really do taste of pistachio. 😉
There are no artificial flavors or colorings in the pistachio ice cream. The color and flavor comes exclusively from the pistachios. There is more salt in the recipe than you normally see added in recipes, but please do not cut it. It’s my little prayer for you, start with a little if you do not trust me and then add the rest, when you realize it’s great 😉 . It is what takes it from a good pistachio ice cream, to a great pistachio ice cream. If you don’t salt you pistachio ice cream, it will taste half as good as it could.
I’ve also got a new ice cream maker (why isn’t there a “heart-icon” when i need it?). Yeah, I’m in love! And this pistachio ice cream actually had the honor of being the first ice that that 30 min. playtime in my ice cream maker. Yes, it must be an incredibly proud and honored pistachio ice cream.
Joking aside, my icemaker is fucking fantastic and because of that it got a post on it’s own. Nothing less!
Gives approx. 2 large cups.
Ingredients:
- 1 cup – 150 g shelled pistachio nuts
- ¼ cup – 52 g – 1,8 oz granulated sugar
- 2 cups whole milk
- 4 eggyolks
- ½ cup – 112 g – 4 oz granulated sugar
- 1 cup heavy cream
- 1/2 tsp. salt
Method:
1. Blend pistachio and the first amount of sugar into a perfectly smooth paste. The same procedure as in Recipe for pistachio paste.
2. Boil the milk with the pistachio paste. Remember to keep it on low heat and constant supervision.
3. Beat egg yolks and the second amount of sugar until fluffy and thick.
4. Sieve the pistachio-milk in a fine sieve.
5. Beat pistachio milk into the eggs.
6. Pour the mixture back into the saucepan.
7. Heat the egg-pistachio mixture slowly under constant stirring until it’s thick.
8. Add the heavy cream.
9. Put in refrigerator until completely cold, preferably overnight.
10. Freeze the mixture in the ice cream machine (follow the instructions on the ice cream machine).
11. Set the ice cream in the freezer.
TIP: Place the ice in the refrigerator approx. 30 min before serving, that way you can scoop it out perfectly.
Shelf-life of homemade ice cream?
