Prep Time: 1 hour
Infusion Time: Minimum 2 hours but preferably overnight
Freezing Time: Freeze for as long as possible (freezers may vary)
Total Time: 6 hours minimum if you haven’t got the time. But ideally infuse and freeze for as long as possible.
Makes: 8 servings
- 250g unshelled unsalted skinned Pistachios + 15g for decorating
- 600ml whole milk
- 250ml heavy cream
- 1 teaspoon vanilla extract
- Pinch of Salt
- 4 large egg yokes
- 120g granulated sugar
- Pistachio ice cream takes a while to prepare. The shell and skin has to be removed from each nut. You can blanch the shelled nuts in boiling water to help remove the skins and rub vigorously with a clean towel. It is worth it in the long run. You can also use a pistachio paste if you are short on time.
- Put your 250g of nuts into a blender and finely grind them.
- Bring the milk, cream and nuts almost, but not quite, to a boil in a saucepan over a medium high heat. Keep an eye on it to make sure it doesn’t boil over.
- Remove the pan from the heat and stir in the vanilla and salt.
- Fill a large bowl with water and ice.
- Pour the milk mixture into a smaller bowl and place the smaller bowl into the larger bowl to cool the mixture.
- When cool, take out the smaller bowl, cover with cling film and leave in the fridge for as long as possible, preferably overnight to infuse the flavour.
- The next day strain the mixture into a clean saucepan pressing on the mixture to squeeze the liquid out of it. Discard the pistachio nuts. Heat the milk over a low heat until very warm but not boiled.
- In a separate bowl beat the egg yolks and sugar until thick and pale. It is easier to use an electric whisk to save you time.
- You are now going to combine the cream mixture and the egg yolk mixture slowly.
- Pour a little of the cream mixture into the egg yolk mixture and stir to combine.
- Now very slowly pour the egg yolk mixture back into the cream mixture in the pan, stirring constantly with a wooden spoon to stop the eggs scrambling.
- Stir the mixture until it reaches 80 degrees Celsius or until the custard thickly coats the back of your spoon.
- Repeat the step previously for cooling the mixture. Pour the ice cream mixture into a bowl and place that bowl into a larger bowl with ice and water in it.
- Stir gently until the mixture cools. Cover the bowl with cling film, gently pressing the plastic directly against the surface of the ice cream. This will stop a layer of skin forming.
- Put the ice cream in the fridge until completely chilled. This should take around 2/3 hours.
- If you have an ice cream machine follow your manufacturer’s instructions or alternatively pour your mixture into a container or lunch box and put it in the freezer.
- Stir every 30 minutes to avoid ice crystals forming and when the ice cream is nearly frozen, sprinkle the remaining 15 grams of chopped pistachios into the mixture or sprinkle on top for decoration and texture.
Serve with cake, tarte tatin or simply on its own with a sprinkle of pistachio nuts or cacao nibs.