Pistachio Ice Cream
Even if you don't usually like eating pistachios, this delicious ice cream is worth a try. I don't usually eat pistachios, but was blown away with how tasty this ice cream turned out that a family member made for us one night. Easy to make and very tasty!
Even if you don't usually like eating pistachios, this delicious ice cream is worth a try. I don't usually eat pistachios, but was blown away with how tasty this ice cream turned out that a family member made for us one night. Easy to make and very tasty!
- Carbohydrate 49.0983 g
- Cholesterol 2524.68 mg
- Fat 55.94415 g
- Fiber 0 g
- Protein 35.3739 g
- Saturated Fat 20.634195 g
- Serving Size 1 1 Serving (358g)
- Sodium 135.435 mg
- Sugar 49.0983 g
- Trans Fat 2.20908 g
- Calories 838 calories
Step-by-step
- Heat a large frying pan over medium heat. Add the pistachio kernels and cook, stirring, for 5 minutes or until toasted (see microwave tip). Remove from heat and set aside for 5 minutes to cool. Place in the bowl of a food processor and process until finely chopped. Set aside until required.
- Combine the cream, milk and cinnamon stick in a large saucepan and bring to a simmer over medium heat. Remove from heat and set aside for 5 minutes to cool slightly. Discard cinnamon stick.
- Use a wire balloon whisk to whisk together the egg yolks and sugar in a large heatproof jug until thick and pale. Gradually stir in the warm milk mixture until well combined.
- Pour mixture into a clean saucepan and place over low heat. Cook, stirring constantly with a wooden spoon, for 15 minutes or until custard coats back of the spoon. Remove from heat. Stir in food colouring and pistachio until combined.
- Pour into a shallow metal container. Cover with foil and place in the freezer for 4 hours or until almost set.
- Roughly break up the ice-cream with a large metal spoon. Transfer to a large bowl and use an electric beater to beat until smooth. Quickly return mixture to the metal container. Cover with foil and freeze for another 4 hours or until firm. Spoon into bowls and serve immediately.
Egg yolks do the heaviest lifting in this recipe, acting as the primary emulsifier that binds dairy fats and liquids into a cohesive base. Without precise thermal control, those yolks transform into scrambled bits the moment the mixture hits excessive heat.
Custard stabilization requires patience at the stove. Cook the dairy and egg mixture over low heat, stirring constantly with a wooden spoon for roughly 15 minutes until the liquid thickens enough to coat the back of the spoon. If the coating wipes away cleanly with a finger pressed across the curved surface, the custard is ready; if the liquid runs back together immediately, keep stirring over the burner. Never allow the saucepan to reach a rolling boil once the eggs are incorporated, or the proteins will seize and ruin the smooth mouthfeel.
Freezing technique presents the second major hurdle in frozen dairy production. Liquid water molecules naturally form large, jagged ice crystals during the initial freeze if the mixture remains completely undisturbed. Breaking up the semi-frozen block after four hours in the freezer and beating it aggressively with an electric beater shears those crystals apart, aerating the matrix and restoring a velvety consistency before the final four-hour hardening phase.
Raw pistachio kernels yield a far superior flavor profile compared to pre-roasted or salted snack varieties. Toasting the nuts in a dry frying pan for five minutes releases essential oils trapped inside the cell walls, compounding the aromatic output when processed. Rancid oils in older nuts will introduce bitter off-notes that cream and sugar cannot mask, so source fresh kernels from reputable suppliers whenever possible.
