pistachio icecream

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

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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