Pistachio Ice Cream

Name: Pistachio Ice Cream
Yield: 2 to 4 Servings
Cuisine: British
Ingredients: 50 g Pistachio Kernels; Hot Water to soak Pistachio Kernels; 2 tablespoons Sugar; 1 pinch Salt; 2 tablespoons Milk OR Water; 2 Egg Yolks; 2 tablespoons Caster Sugar; 100 ml Milk; 1/2 cup Thickened Cream *whipped; 2-3 tablespoons Caster Sugar; 1 teaspoon Rum OR 1/2 teaspoon Vanilla Extract *OR both

Hiroko Liston @hirokoliston

Melbourne, Australia

I wanted to make Pistachio Ice Cream for a long time and finally decided to make it. I needed Pistachio Paste and looked for it, then realised it is very expensive. That’s why I made ‘Pistachio Paste’ by myself. Once you have the Paste, what you have to do is mixing it with Vanilla Ice Cream. I used my ‘Easiest Vanilla Ice Cream’ recipe but I added Rum.

Hiroko Liston @hirokoliston

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Ingredients

2 to 4 Servings

Pistachio Paste
50 gPistachio Kernels
Hot Water to soak Pistachio Kernels
2 tablespoonsSugar
1 pinchSalt
2 tablespoonsMilk OR Water
Ice Cream
2Egg Yolks
2 tablespoonsCaster Sugar
100 mlMilk
1/2 cupThickened Cream *whipped
2-3 tablespoonsCaster Sugar
1 teaspoonRum OR 1/2 teaspoon Vanilla Extract *OR both

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Steps

1

To make Pistachio Paste, place Pistachio Kernels in a bowl, cover with hot water, and soak for 1 hour. Drain Pistachio Kernels and remove brown tough skin. I had about 60g Kernels after skin removed.
2

Add Salt and Sugar, and use a small food processor OR grinder to process into paste, adding Milk OR Water gradually, until desired texture is achieved.
3

To make Ice Cream, place Egg Yolks and Sugar in a mixing bowl and whisk until pale and creamy.
4

Heat Milk in a small saucepan and bring to the boil. Add the hot Milk to the Egg mixture in the bowl, whisking constantly. The heat of the Milk cooks the Egg Yolks. *Note: Return the mixture into the saucepan and heat up, whisking constantly, to cook it properly.
5

Cool the mixture completely. I recommend to chill it in the fridge.
6

In a separate bowl, beat Cream and Caster Sugar until soft peaks form. Add the cooled (OR chilled) Egg mixture, Rum (OR/AND Vanilla Extract) and Pistachio Paste, and gently combine.
7

Pour the mixture into a container and place in the freezer for 2-3 hours or until ready.
8

*Note: The real ice cream becomes hard when completely frozen. To soften it, transfer the ice cream from the freezer to the fridge 20-30 minutes before serving. Or let it stand at room temperature for 10-15 minutes.
9

*Note: I added some chopped Pistachio Nuts on top.