- Egg8-10 Piece(s)Yolks
- Sugar200 Gram(s)
- Vanilla Pod1 Piece(s)
- Milk1 Liter(s)
- Pistachio Paste80 Gram(s)
- Pistachio100 Gram(s)raw shelled
Pistachio ice cream or pistachio nut ice cream is an ice cream flavor made with pistachio nuts or flavoring. It is often distinctively green in color. Pistachio is also a flavor of sorbet and gelato.
Preparing all the ingredients
Bring the milk to the boil with the vanilla pod split in half lengthwise.
Clarify the eggs one by one.
Add the sugar in fine rain over the egg yolks while mixing with a whisk. Blanch the eggs with the sugar.
When the milk comes to a boil, pour it over the egg + sugar mixture and beat well with a whip.
Transfer the appliance obtained into the milk cooking container.
Gently cook the custard over a very low heat or on a hot plate on medium heat.
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It must be stirred constantly during cooking. Use a wooden spatula and stir, forming an 8 on the bottom of the container. This will prevent the cream from sticking and “spinning”.
This cooking is called ” tablecloth “. This term comes from the fact that when the cream is cooked, it must coat the wooden spoon perfectly. It is delicate to do because if the fire is slightly too strong, the eggs may coagulate and form lumps.
Once cooked, we check its cooking by passing a finger on the spoon. There should be no drips.
Prepare the pistachio cream
Pass the cream through a cheesecloth or a fine colander and let cool, stirring frequently, while the cream is still hot.
Add the pistachio paste.
This paste made of pistachio, sugar, almond oil and natural plant extracts will delicately flavor your custard. Stir well.
Pour the cooled cream into the bowl of the ice cream maker.
Here I use a Nemox ice turbine which gives a very good result in 20 to 25 minutes of time.
Add some pistachios previously crushed.
Give 2 or 3 turbine turns to mix them with ice.
Remove the bowl from the turbine and reserve the ice in the freezer. Dress with an ice cream scoop in a suitable ice cream bowl. A delight!