Pistachio Ice Cream with Nutella Fudge
User Reviews
5
Pistachio Ice Cream with Nutella Fudge
Description
This pistachio ice cream starts by grinding salted roasted pistachios with sugar into a coarse powder, preserving texture without turning to butter. The ground pistachios are simmered with milk and half the cream, then tempered into a mixture of egg yolks and sugar to create a smooth custard that thickens gently over low heat without boiling. After straining and chilling, vanilla and almond extracts are added for aroma. The mixture is churned in an ice cream maker, with chopped roasted pistachios folded in to provide a crunchy contrast. The Nutella fudge sauce is prepared by gently heating Nutella with heavy cream, corn syrup, and a drop of vanilla to create a smooth topping. This ice cream offers rich nutty flavor and creamy texture accented by the chocolate-hazelnut fudge.
Ingredients
- 1 cup roasted, salted shelled pistachios
- 1 cup sugar
- 2 cups milk whole
- 1 1/2 cups heavy cream
- 5 egg large yolks
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/2 cup roasted, salted pistachios, chopped
nutella fudge
- 1/2 cup Nutella
- 3 tablespoons heavy cream
- 1 tablespoon light corn syrup
- vanilla extract drop
Instructions
- Place the pistachios and 1/2 cup sugar in a food processor. Blend until the pistachios are in finely ground, but not turning into pistachio butter. You want pistachio powder!
- Heat a large saucepan over medium heat. Add the milk, 1/2 cup cream and the ground pistachios. Bring the mixture to a bowl while stirring constantly. Remove it from the heat once boiling.
- In a large bowl, whisk together the egg yolks and sugar. Slowly whisk in half of the hot pistachio milk mixture until combined, then pour everything back into the saucepan. Heat over low heat, stirring constantly, until the custard thickens and coats the back of a spoon, about 10 minutes. Don’t let it boil! Remove it from the heat and strain into a large bowl. Stir in the remaining cream, vanilla and almond extracts until combined. Cover with plastic wrap and chill in the fridge for about 2 hours.
- After 2 hours, add to your ice cream maker and churn the mixture according to the directions. I use the kitchenaid attachment for my mixture and churn for 25 minutes.
- Scoop the ice-cream into a freezer safe container. Swirl in the nutella fudge and stir in almost all of the chopped pistachios. Cover the top with a few drizzles of nutella and remaining chopped pistachios. Freeze for 4 to 6 hours before serving.
nutella fudge
- Whisk together the nutella, cream, corn syrup and vanilla until combined.
Notes
- Grind pistachios coarsely to avoid turning the mixture into butter, maintaining texture.
- Chill the custard thoroughly before churning to improve ice cream consistency.
- The Nutella fudge adds a complementary chocolate-hazelnut richness to the nutty ice cream.
User Reviews
Overall Rating
5
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