Pistachio Ice Cream Recipe at MyDish

Pistachio Ice Cream

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Method

  • Roast the pistachios on baking sheet for about 10 minutes. Tip into a bowl to cool down a little, then put them in a mini food processor* (the type that comes with a hand blender or a separate mini chopper) with 40g caster sugar and blitz to a paste. This will take up to around 10 minutes. At first it will just seem dry, but keep going until it turns to a moist, dark brown smooth paste.

  • Put the cream and milk in a large saucepan and heat until hot, but just before it boils (when small bubbles start to appear), then turn off the heat.

  • Beat together the eggs and sugar until thick. Pour the hot cream over the whisked yolks and sugar, while whisking, then return to the pan and place over a low to medium heat. Stir constantly with a wooden spoon until the custard thickens and it leaves a clean mark when you coat the back of the spoon and drag your finger through it (this will take about 5-8 minutes).

  • Turn off the heat and stir in the pistachio paste, and then pour through a fine sieve back into the bowl, pushing the paste through the sieve with the back of a spoon. The natural colour is brown, rather than green. If you want green ice cream, stir in a little green food colouring**.

  • Pour into a freezer proof plastic box and press a piece of cling film against the surface to prevent a skin from forming while it cools.
  • When cool, put the lid on and freeze for at least 4 hours, until firm.

  • Remove the ice cream from the freezer. Turn it out of the container, cut it into chunks with a sharp knife and put them in a food processor. (To help it out, pour hot water of the bottom of the box for a few seconds – it should then slip out, if not, ease around the sides with a knife. If it is rock solid and impossible to cut, leave it to soften for a few minutes). Blitz in the food processor for 2-3 minutes until smooth and creamy. Spoon back into the box, cover and freeze again until hard, then repeat this process twice more. It can be left overnight before blitzing in the food processor.

  • Return to the freezer and remove for 10-15 minutes before serving, to soften a little.

    • Tips

    • * If you only have a standard food processor, make double or triple the amount and, if not making a large batch of ice cream, push through a sieve and keep in a sterilized jar for future use. It is actually really tasty on its own and would be nice on toast, like peanut butter. I expect you could make cookies with it too – I look forward to trying in my crunchy peanut butter recipe.
      **The final colour will be a bit hit and miss, depending on how much you use. If is is too dark, you can add a little extra milk at the blitzing stage to lighten it. The colour I got was close to what I was looking for after adding about 50ml extra milk.

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    Ingredients

    •  
    • PISTACHIO PASTE
    • 100 g Pistachios (shelled, unsalted)
    • 40 g Caster sugar (normal or golden)
    •  
    • ICE CREAM BASE
    • 250 ml Whole or semi-skimmed milk
    • 250 ml Double cream
    • 3 Egg yolks
    • 35 g Caster sugar (normal or golden)
    • A little Green food colouring (optional)

    By Views 214  Added Thu Sep 27 2012


    The pistachio paste gives this ice cream a great flavour with a smooth texture. Sprinkle over some toasted pistachios if you want to add some crunch. No ice cream maker required.

     

    I love pistachio ice cream and so looked into making it. I came across various recipes but the best-sounding ones used pistachio paste. Some suggested trying to buy this at vast expense, then I found a recipe for it in the River Cafe Italian Cookbook Read More