Everyone needs one good ice-cream recipe in their life and this is mine. Beautifully creamy and packed with pistachio flavor, this ice-cream is my all time favorite.
Tips for the Perfect Pistachio Ice-cream
- Blanch your pistachio nuts to help remove the skins.
- If you have time, you could roast your pistachio nuts until lightly browned to bring more flavor to the ice-cream.
- Infuse the flavor as long as possible. The more love you put into the ice-cream the better the taste.
- It’s brilliant if you have an ice-cream machine but if you don’t, a clean no leaking container is just as good.
Serve with cake, Tarte Tatin or simply on its own with a sprinkle of pistachio nuts or cacao nibs.
Creamy Pistachio Ice Cream
- Ice Cream Machine
- Blender or grinder
- 250 g Pistachios + 15g for decoration no shells, no skins, unsalted
- 600 ml Whole Full Fat Milk
- 250 ml Double Cream
- 1 teaspoon Vanilla Extract
- Pinch of Salt
- 4 large Egg Yolks
- 120 g Granulated Sugar
- To blanch the nuts, remove the shells, place them in a saucepan and cover with cold water. Bring to a boil and drain immediately. Place the hot nuts on a clean towel, fold the towel over to cover the nuts and rub to loosen the skins.
- 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 large bowl of ice to cool the mixture.
- When the milk mixture is cool, take out the smaller bowl, cover it with cling film and leave it in the fridge for as long as possible, preferably overnight to infuse the flavor.
- The next day, strain the mixture using a sieve or cheese cloth 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.
- While the milk is heating, use a separate bowl to beat the egg yolks and sugar until thick and pale. It is easier to use an electric whisk if you have one.
- You are now going to combine the cream mixture and the egg yolk mixture slowly. Pour a little bit 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. Once cool, remove the small bowl from the ice bowl.
- Cover the small 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.
- Once it is completely chilled, 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 overnight.
- So now all you have to do is wait for your lovely creamy pistachio ice cream to freeze and you're all set. Enjoy!