Homemade Pistachio Ice Cream

Ingredients

• 90 g (2/3 cup) Pistachios, shelled and finely chopped

• 200 ml (scant cup) + 4 tablespoons whole milk

• 200 ml (scant cup) fresh cream

• 80 g (scant ½ cup) sugar

• 2 egg yolks

Instructions

Blend the pistachios in a food processor and add 4 tablespoons of milk until you obtain a creamy mixture

In a saucepan mix the milk and cream and heat over low heat. Add the pistachios. Measure the temperature with a cooking thermometer. It should not exceed 85 °C (185 °F). Cook for 5-6 minutes. Remove from the heat and let rest for 45 minutes

Beat the egg yolks and the sugar with a whisk. The yolks should be creamy and pale yellow

Heat the milk, cream and pistachios mixture again to reach the temperature of 85°C (185°F). Filter using a sieve. Add the milk to the egg yolk mixture, stirring slowly. Cook for a few minutes then remove from the heat and let cool completely, stirring a few times with a spoon

If you have an ice cream maker pour the mixture into ice cream maker and follow the instructions

If you do not have an ice cream maker, pour the mixture in a suitable container and store in the freezer for at least three hours. Remove from the freezer, stir and put back in the freezer for another three hours. At this point, the ice cream is ready. To give it a creamier texture blend for a few seconds and then put in the freezer for about 10 minutes

#pistachio #icecream