Pistachios! A delicacy in themselves. And in the form of ice cream, they become even more delightful.
Ingredients
- Unsalted pistachios: 100 g (peeled)
- Sugar: 120 g
- Milk: 400 ml
- 30% cream: 100 ml
- Egg yolks: 2
Preparation
- For pistachio ice cream, it’s best to choose unsalted pistachios. If they are untoasted, spread them on a baking sheet, preheat the oven to 160 degrees Celsius, and toast them for 7-10 minutes (no longer). Stir them halfway through toasting. Then peel them, leaving only the green kernels. If some are reluctant to peel, it doesn’t matter; they can be used with the skin.
- Put the peeled pistachios into a blender and blend them until they become practically a smooth paste, releasing their aroma and oil.
- Pour milk and cream into a saucepan, add the pistachio paste and half of the sugar. Bring the mixture to a boil.
- Meanwhile, beat the egg yolks with the remaining sugar until fluffy.
- Gradually add the hot pistachio milk mixture to the beaten egg yolks, stirring constantly.
- Return the mixture to the stove and heat it almost to a boil (when you see the first “bubbles” of the boiling mixture, immediately turn off the heat and remove the saucepan from the stove).
- Let the mixture cool, then transfer it to a container suitable for freezing and place it in the freezer. Take it out occasionally and stir it to prevent ice crystals from forming and turning the ice cream into a solid mass. After a few hours of freezing (and stirring), the ice cream is ready.
