So if you know me, you’ll know that I absolutely love chocolate, and I especially love M&M’s. So people are surprised when they find out that my favorite two Ice Cream flavors are Pistachio and Rum N’ Raisin…which both contain absolutely no chocolate.
So last night, I set forth with trying out a recipe I found online for Pistachio Ice Cream…the final product really, really tasted like Kulfi, which I guess shouldn’t be too surprising considering the amount of Pistachio’s in this recipe
This was my first time making a “custard” style Ice Cream as discussed in my last post about Ice Cream…it does take a little longer but it tasted great. Plus, I had egg whites left over for breakfast this morning!
- 3 cups (750 ml) Heavy/Whipping Cream
- 3/4 cup sugar
- 1.25 cups (ground) Pistachio – this will be used while the cream mixture is steeping, so you don’t need to mix it too much
- 0.75 cups (chopped) Pistachio – this will be in the final product – so leave it at a size you like
- 6 large egg yolks (not in picture above)
- 1 tspn Vanilla Extract
- 1/2 tspn Almond Extract
- Remove the Pistachio’s from their shells and grind in your food processor. I grossly underestimated how long this would take last night…around 20-25 minutes I think😦
- Warm 2 cups of the cream, Sugar, pinch of Salt, stirring frequently to dissolve the Sugar
- Once dissolved, add the 1.25 cups of ground Pistachio’s, mix, cover, and remove from heat for 30 minutes to let it steep
- Strain the Pistachio from the cream mixture into a bowl…make sure you press on the Pistachio to get as much liquid out as possible, put the mixture back into your pan, and discard the used Pistachio’s
- Whisk the egg yolks
- Setup an ice bath and put a bowl in it with the remaining cup of cream, and put the strainer on top
- Put the saucepan back on medium/low, and add the whisked yolks to the pan whisking frequently. I added about a third of the egg yolks first, whisked, and then added the next third, whisked, and finally the last third, and whisked again. The key here is that the egg yolks don’t get too hot and start to scramble (ewww), so you want to add them slowly, whisk frequently, and remove them from heat once the temperature gets to between 170 F – 175 F. This takes care of any salmonella or other health concerns in eating the yolk (Yolks should be cooked to at least 160 F, and start to scramble once they hit 181 F)
- Once your frequently whisked mixture hits the above temperature, immediately put thru the strainer again into the cream in the ice bath, along with the Vanilla and Almond Extract, mix, and put in the fridge for an hour or so (until cooled)
- Setup your Ice Cream Maker and sit back and relax waiting for your dessert to get made (roughly 25 minutes)
- At the 15 minute mark, I added in the rest of the Pistachio’s
From start to finish, this definitely took a lot longer than the Vanilla (Philadelphia Style) Ice Cream. I had a sample before bed last night and it was amazing…I can’t wait to get home tonight and have some for dessert.
Inspiration for this recipe…