Pistachio Ice Cream

Recipe from Lily Moore

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Cooking time: 4 h.

Servings 4

This pistachio ice cream recipe is a creamy and indulgent frozen treat that is perfect for satisfying your sweet tooth on a hot summer day. From the first creamy bite to the last crunchy nut, this dessert is a true treat for the senses. Serve it up in a bowl or cone, and top it off with a sprinkle of chopped pistachios for added crunch and texture.

Vanilla extract

to taste
Sugar

3,6 oz.
Сream (35% fat)

6,7 oz.
Milk (2.5% fat)

6,2 fl. oz.
Pistachios (unsalted, peeled)

3,2 oz.
Egg yolks

2 pcs.

Calories

462 kcal
Protein

9 g
Fat

32 g
Carbohydrates

29 g

Preheat your oven to 356°F. Boil some water and pour it over the pistachios. Let them sit for 13 minutes, then dry them well. Bake the pistachios for 7 minutes. Then put them to a blender, add all the milk, and mix at high speed for about 2 minutes. In the meantime, put the egg yolks into a separate bowl and add 1.76 oz. of sugar.
Now combine the vanilla extract, pistachio milk mixture, sugar and cream in a small pot. Bring the mixture to a boil over medium heat, stirring it constantly. As soon as the first bubbles appear, remove the pot from the heat.
Beat the yolks with sugar until they lighten in color. Pour in the hot creamy pistachio mixture, stirring it constantly. Pour the mixture into the pot and cook over low heat, stirring constantly, without letting the mixture boil. As soon as the cream thickens, remove it from the heat.
Strain the cooked cream through a fine sieve. Pour it into a container and put it in the freezer for 1 hour, then mix the contents and return it to the freezer until it is frozen solid. Serve your ice cream topped with chopped pistachios, wafers, chocolate, other nuts or syrup.

Choosing good-quality pistachios will make a big difference in the flavor and texture of your ice cream. Look for nuts that are plump and not too dry, and try to buy them in their shells if possible to ensure freshness.