Pistachio Ice CreamPosted: December 24, 2012
Every once in a while, my little sister asks me to make her something special. Seeing as her 21st birthday was a few days ago (she turned 21 on doomsday, scary, eh?), I couldn’t resist when she asked me to make her some homemade Pistachio Ice Cream. She claims it is her favourite ice cream in the whole world, and that she can’t seem to find it anywhere – Not even at Marble Slab. So, the Garneau Kitchen came to the rescue. 🙂
This is a pretty simple recipe. Doesn’t take too long to make either. The most labour intensive part is shelling the pistachios. They are so pretty once they are shelled, all green and red. Very festive!
Take all those lovely pistachios and blend them up into a fine powder in the food processor.
Next, heat up the mixture on the store.
I made a custard base for this ice cream, because I always find that custard based ice creams are always much more rich and creamy and delicious than ones without eggs. Whisk the sugar and egg yolks until it looks like mayonnaise. Next, add warm milk to the eggs slowly, whisking all the time.
Transfer back to the pot on the stove and cook until it become slightly thick (do the back of the spoon test). DO NOT bring to a boil. You will break you custard if you do!
Transfer back to the bowl and let cool overnight in the fridge.
Once cooled, pop the liquid into your ice cream maker.
And let it do it’s thing for about 20 minutes.
Jacquie’s Awesome Pistachio Ice Cream (Courtesy of Pure and Yummy)
You will need:
1 cup unsalted shelled pistachios
¾ cup sugar
2 cups whole milk
4 large egg yolks
1 cup heavy cream (I used half and half)
½ teaspoon almond (or vanilla) extract
Finely grind 1 cup pistachios and ¼ cup sugar in a food processor. Bring milk and ground pistachio mixture to boil in a saucepan. Remove from heat. Whisk egg yolks and remaining sugar in a medium bowl, until it has the consistency of mayonnaise. Gradually whisk in the hot milk and pistachio mixture. Return the milk and egg mixture to the saucepan. Cook over low heat stirring constantly until custard thickens and leaves a path on the back of the spoon when your finger is drawn across, about 10 minutes (do not boil). Stir in the whipping cream and the almond extract. Cover the mixture and chill completely in the refrigerator, overnight.
Once chilled, churn the mixture in your ice cream maker according to the manufacturers instructions. Put in an air tight container and freeze in the freezer for several hours before serving. Enjoy, A LOT!