Pistachio ice creamTheWorldWideGourmet.com
Temps total: more than 2 hr
Prep. time: 20 minutes
Cooking time: 20 minutes
Chilling time: 2 + 1 hours
Difficulté: Average
Nutritional values
per 100 g
per portion
Energy:252.6 kcal
Proteins:6.6 g
Fats:20 g
Carbohydrate:13.3 g
Fibers:1 g
Sugar:10.3 g
Cholesterol:157.7 mg
Sodium:61.1 mg
Calcium:78.6 mg
Energy:804 kcal
Proteins:21.1 g
Fats:63.6 g
Carbohydrate:42.3 g
Fibers:3.2 g
Sugar:32.8 g
Cholesterol:501.7 mg
Sodium:194.3 mg
Calcium:250.2 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
.
125
ml
unsalted pistachios
125
ml
sugar
250
ml
whole milk
375
ml
heavy cream (35%)
6
big eggs
1
ml
1
almond extract
*Garnishes (Optional)
125
ml
whipped cream
125
ml
unsalted pistachios, toasted, coarsely chopped
METHOD
- Finely grind the pistachios and 1/4 cup of the sugar in a food processor, being careful not to turn the mixture into butter.
- Bring the milk and cream to a boil in heavy large saucepan. Remove from heat.
- Combine the egg yolks and remaining sugar in a mixing bowl and whisk to blend.
- Gradually whisk 1/2 cup of the hot milk mixture into the eggs.
- Gradually add the egg mixture in a slow, steady stream into the hot cream in the saucepan.
- Cook over low heat, stirring occasionally, until the custard thickens enough to coat the back of a spoon and reaches 85°C / 170°F on an instant-read thermometer, about 6 minutes.
- Remove from the heat and strain into a large bowl. Add pistachio mixture and almond extract.
- Cover with plastic wrap, pressing down against the surface to keep a skin from forming, and chill in the refrigerator for at least 2 hours.
- Remove from the refrigerator and pour into the bowl of an ice cream machine. Freeze according to the manufacturer's instructions.
- After the ice cream is made, transfer to an airtight container and freeze until ready to serve.
- Garnish with whipped cream and toasted pistachios.
