Pistachio is one of my favorite flavors of ice cream and gelato.  That is normally my pick whenever I get a chance either at an ice cream parlor or a restaurant.  This recipe uses a pistachio paste that I bought but you can make your own.  This recipe is really straight forward and couldn't be easier

Pistachio Ice cream

11 oz of pistachio paste
1 1/2 cup milk
1 1/2 cup cream
4 egg yolks
3/4 cup of sugar
1 tsp of vanilla

For the pistachio ice cream
Place the egg yolks in a stand mixer and turn on medium speed.  Slowly pour in your sugar.  Whip for about 4 minutes until light and fluffy. Meanwhile for the ice cream base start by adding all the milk, cream, vanilla, and pistachio paste. Bring the mixture slowly to a boil and turn off.  With a ladle, temper your eggs by ladling a little of the milk mixture into the eggs, until you have about half of your milk mixture mixed in the eggs. Then take the mixing bowl with the egg mixture and pour back into the pot of milk mixture using a spatula to scrape the sides.  Turn the heat back on low and stir for about 5 minutes and then turn off.  You can let the mixture cool to room temperature if you have the time, or place in a bowl inside a ice bath to cool down faster.  Once the mixture is cool you can then place in your ice cream maker until done.  Then store in a container and place in the freezer.  Serve with roasted pistachio's and enjoy!


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