Pistachio Ice Cream

Name: Pistachio Ice Cream
Total time: 3600 s
Cuisine: American
Ingredients: 600 ml Full Fat Cream; 125 grams Pistachio; 100 grams Caster Sugar; 3 large Egg Yolks; 1/2 tbsp Vanila Bean Paste; 25 ml Full Fat Milk

projecthemp @cook_3742003

A simple, yet effective Ice cream. Thick and creamy, organic and bursting with the naturally smooth taste of Pistachio and vanilla

projecthemp @cook_3742003

A simple, yet effective Ice cream. Thick and creamy, organic and bursting with the naturally smooth taste of Pistachio and vanilla

Saved

Ingredients

1 hour

600 mlFull Fat Cream
125 gramsPistachio
100 gramsCaster Sugar
3 largeEgg Yolks
1/2 tbspVanila Bean Paste
25 mlFull Fat Milk

Saved

Steps

1 hour

1

Combine all Pistachios and 550ml of cream together on a high heat.
2

Whisk together the Eggs and Sugar until light and creamy.
3

When Bubbles begin to form in the cream, reduce heat to let stew for a few minutes.
4

Add the remaining cream and milk to the Egg/Sugar mix.
5

Using a Food processor or a Hand Blender, blend the Cream and Nuts to the desired consistency, the smoother the blend, the thicker the final product.
6

slowly combine the cream/nuts to the Egg/milk mix, whisking constanly to combine the ingredients to avoid scrambling the Eggs
7

For a thicker finish, return the Custard to a medium heat, stirring constantly for 5 minutes, store the custard in a container and allow to cool down before churning.
8

I use an Ice Cream machine to churn any of my custard bases, depending on the machine the time for churning can greatly vary, the mix should be very thick, and very cold. When this has been achieved, transfer the Ice Cream to the freezer for at least an hour before serving.