Pistachio Ice Cream
Ingredients
-
1
cup
shelled unsalted pistachios
-
¾
cup
sugar
-
2
cups
heavy cream
-
1
cup
whole milk
-
¼
teaspoon
sea salt
-
1
teaspoon
vanilla extract or vanilla bean paste
-
6
large
egg yolks
Instructions
- Process ¾ cup of pistachios and ¼ cup sugar in a food processor until a paste forms.
- Chop the remaining ¼ cup of pistachios and set aside.
- In a saucepan, heat 1 cup of cream, milk, sugar, and salt until warm, then stir in the vanilla.
- Pour the remaining cup of heavy cream into a bowl and set a strainer on top.
- Prepare an ice water bath in another bowl.
- Whisk the egg yolks in a separate bowl, then gradually add the warm cream mixture while whisking constantly.
- Return the mixture to the saucepan and cook over medium heat, stirring until thickened.
- Strain the custard into the bowl with the cream and place it in the ice bath to cool.
- Add the pistachio paste and whisk until cool, then refrigerate overnight.
- Churn the mixture in an ice cream maker according to the manufacturer's instructions, adding reserved chopped pistachios at the end.
Nutrition Facts (estimated)
Servings
12
Calories
284
Total fat
22g
Total carbohydrates
18g
Total protein
5g
Sodium
72mg
Cholesterol
144mg
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