pistachio icecream


glossy, creamy and most delicious icecream - the best treat for hot summer days

prep: 15'
churn: 20'
freezer: 60'
1 liter

Being Iranian and in love with pistachio inspired me to make pistachio icecream from scratch. This recipe has no food colouring or factory-made pistachio paste which is why it isn't bright fluorescent green. Home-made through and through.

This recipe may not be the fastest way to prepare pistachio icecream but the effort is definitely well worth the reward. A silky-smooth texture with a pistachio fragrance and rich nutty flavor is a promise.

ingredients for the pistachio paste

  • shelled roasted (not salted) pistachios 200 g (1 & 1/2 cups)
  • sugar 150 g (2/3 cup)
  • milk 115ml (1/2 cup)

ingredients for the custard

  • milk 295ml (1 & 1/4 cups)
  • cream 413ml (1 & 3/4 cups)
  • sugar 100g (1/2 cup)
  • corn starch 20g (2 tbs)
  • salt a pinch
  • 2 egg yolks

preparation of the pistachio paste

  • in a food processor, crush up the pistachios along with sugar into a fine powder
  • add the milk and blitz
  • set aside

preparation of the custard

  • in a mixing bowl, cream the egg yolks with half of the sugar using an electric mixer
  • then add the corn starch
  • set aside
  • in a saucepan, heat milk and cream
  • add salt and remaining sugar
  • bring it to a gentle simmer
  • temper the egg mixture by adding a ladle of milk and cream mixture to the egg yolk mixture
  • pour all of it into the milk and cream mixture
  • turn off the heat
  • add the pistachio paste
  • if you desire a softer and smoother texture, strain the mixture before pouring it into the ice cream machine
  • pour the mixture into an ice cream machine
  • churn until firm and glossy

For pistachio lovers, there's no better treat than pistachio icecream in a huge bowl or a crunchy cone. Brush some chocolate on the cone and sprinkle some crushed pistachios on it and top it up with a big scoop of this glossy and creamy pistachio ice cream.

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