Pistachio Ice Cream

about the recipe

In my opinion, nothing beats the taste of homemade ice cream. This Pistachio Ice Cream offers a creamy, nutty delight. Whether you're experienced in making ice cream or new to it, this recipe guarantees a hassle-free way to a sensational dessert. Follow along, and I'll lead you through the process with step-by-step photos and instructions.

INGREDIENTS

– 1 cup shelled unsalted pistachios divided – ¾ cup sugar divided – 2 cups heavy cream divided – 1 cup whole milk – ¼ teaspoon sea salt – 1 teaspoon vanilla extract or vanilla bean paste – 6 large egg yolks

– Put ¾ cup of the pistachios and ¼ cup sugar in a food processor.  Process until the mixture resembles a paste, about 2 ½ minutes.  Chop the remaining ¼ cup of pistachios and reserve until you are ready to churn the ice cream.

– Place a saucepan over medium heat. Add 1 cup of the cream, milk, sugar, and salt . Cook until warm.  Stir in the vanilla bean paste.– Place a saucepan over medium heat. Add 1 cup of the cream, milk, sugar, and salt . Cook until warm.  Stir in the vanilla bean paste.

– Pour the remaining cup of heavy cream in a large bowl. 

– Set a strainer on top of it.  Fill another large bowl with ice water.

– Whisk the egg yolks in a clean bowl.  Pour the warmed cream mixture, a little bit at time into the egg yolks.  Be careful not to go too quickly and ensure that you are whisking constantly.

– Pour the mixture back into the pan.  – Stir or whisk constantly over medium heat until the custard thickens. You want it thick enough to cover a spoon or spatula.

– Pour the custard mixture through the strainer into the bowl with the cream. Place the bowl in the ice bath. Add the pistachio paste and whisk well; stir until cool.

– Refrigerate overnight.

– Process in your ice cream maker according to the manufacturer's instructions.

– Adding the reserved pistachios at the end after the ice cream has thickened.