Pistachio Ice Cream

Name: How to cook Pistachio Ice Cream - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 to 4 Servings
Cuisine: Us

Introduce

Chef :

Hiroko Liston

Pistachio Ice Cream

I wanted to make Pistachio Ice Cream for a long time and finally decided to make it. I needed Pistachio Paste and looked for it, then realised it is very expensive. That’s why I made ‘Pistachio Paste’ by myself. Once you have the Paste, what you have to do is mixing it with Vanilla Ice Cream. I used my ‘Easiest Vanilla Ice Cream’ recipe but I added Rum.

Ingredient

Food ration :

2 to 4 Servings

50 g

Pistachio Kernels

2 tablespoons

Sugar

1 pinch

Salt

2 tablespoons

Milk OR Water

Egg Yolks

2-3 tablespoons

Caster Sugar

100 ml

Milk

1/2 cup

Thickened Cream *whipped

1 teaspoon

Rum OR 1/2 teaspoon Vanilla Extract *OR both

Cooking instructions

* Step 1

To make Pistachio Paste, place Pistachio Kernels in a bowl, cover with hot water, and soak for 1 hour. Drain Pistachio Kernels and remove brown tough skin. I had about 60g Kernels after skin removed.

* Step 2

Add Salt and Sugar, and use a small food processor OR grinder to process into paste, adding Milk OR Water gradually, until desired texture is achieved.

* Step 3

To make Ice Cream, place Egg Yolks and Sugar in a mixing bowl and whisk until pale and creamy.

* Step 4

Heat Milk in a small saucepan and bring to the boil. Add the hot Milk to the Egg mixture in the bowl, whisking constantly. The heat of the Milk cooks the Egg Yolks. *Note: Return the mixture into the saucepan and heat up, whisking constantly, to cook it properly.

* Step 5

Cool the mixture completely. I recommend to chill it in the fridge.

* Step 6

In a separate bowl, beat Cream and Caster Sugar until soft peaks form. Add the cooled (OR chilled) Egg mixture, Rum (OR/AND Vanilla Extract) and Pistachio Paste, and gently combine.

* Step 7

Pour the mixture into a container and place in the freezer for 2-3 hours or until ready.

* Step 8

*Note: The real ice cream becomes hard when completely frozen. To soften it, transfer the ice cream from the freezer to the fridge 20-30 minutes before serving. Or let it stand at room temperature for 10-15 minutes.