Pistachio Ice cream
User Reviews
4.9
Pistachio Ice cream
Description
This Pistachio Ice Cream centers on a custard base made with egg yolks, cream, evaporated milk, and sugar combined with finely chopped pistachios processed to release their flavor. Cooking the base gently thickens the custard without curdling the eggs. After straining, the mixture is chilled completely before adding the vanilla and almond extracts to enhance the taste. The final step involves churning the mixture in an ice cream maker to develop its creamy texture and freeze it properly.
The ice cream has a soft, creamy texture punctuated by the pistachio’s distinct nutty flavor and mild sweetness. The additional almond extract complements the pistachio without overpowering it. This dessert can be served on its own or paired with complementary flavors such as chocolate or fruit toppings.
Homemade pistachio ice cream stores best in the freezer for up to two weeks to avoid the formation of ice crystals that can affect texture. Chilling the base overnight and freezing the ice cream maker bowl before use can improve the final consistency.
Ingredients
- 4 egg yolk
- 3/4 cup granulated sugar
- 2 cups heavy cream
- 1 cup evaporated milk
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract pure
- 1 cup pistachio roughly chopped, divided, whole shelled
Instructions
- Add ½ cup pistachios and ¾ cup sugar to a food processor and process until finely chopped and blended.
- Add evaporated milk, cream, and salt to a saucepan over medium-low heat. Stir in the pistachio mixture. Cook, stirring occasionally, until almost simmering and sugar has dissolved, 3-4 minutes. Remove from heat.
- Add egg yolks to a bowl and whisk well. Slowly whisk 1 cup of hot milk mixture into the yolks. Pour the egg mixture into the saucepan and cook, stirring continuously, until thickened, about 8-10 minutes. (Do not allow the custard to boil.)
- Pour the custard through a fine-mesh sieve set over a bowl; discard what’s left in the strainer. Cover mixture and refrigerate for several hours or overnight, until completely chilled. (Depending on the your ice cream maker, you may need to freeze the bowl of the ice cream maker overnight as well).
- Stir in almond and vanilla extract and then pour the mixture into an ice cream maker and freeze/churn according to the manufacturer's instructions.
- Stir in remaining 1/2 cup pistachios. Transfer the ice cream to a container, cover the surface with plastic wrap, and freeze until firm, at least 3 hours.
Notes
- Keep homemade ice cream stored in the freezer for 1 to 2 weeks to maintain texture and avoid ice crystal formation.
- Chill the custard base thoroughly before churning to ensure proper freezing and creaminess.
- Freezing the ice cream maker bowl overnight can help achieve the best texture during churning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 353 kcal
% Daily Value*
| Calories | 353kcal | 18% |
| Carbohydrates | 23g | 8% |
| Protein | 6g | 12% |
| Fat | 27g | 42% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 151mg | 50% |
| Sodium | 165mg | 7% |
| Potassium | 247mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
| Vitamin A | 916IU | 18% |
| Vitamin C | 1mg | 1% |
| Calcium | 120mg | 12% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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