Pistachio Ice Cream
3 hrs + overnight chill1.2L
A custard-based pistachio ice cream infused by steeping roasted pistachios in warm milk and cream, then churned until soft and creamy.
| prepChill ice cream maker freezer bowl according to manufacturer instructions | |||||
| 590 ml whole milk | Steep milk, vanilla & pistachios 1–2 hrs | Reheat with cream & salt to boil | Temper yolks, return to pan, cook until thickened | Stir in almond extract, strain, cool & chill overnight | Churn 20 min, add pistachios, freeze 2 hrs |
| 1 whole vanilla bean, halved and seeds scraped | |||||
| 65 g granulated sugar (for steeping) | |||||
| 210 g chopped roasted unsalted pistachios, shelled (for steeping) | |||||
| 270 ml double cream | |||||
| pinch salt | |||||
| 6 large egg yolks | Beat egg yolks & sugar until pale | ||||
| 65 g granulated sugar (remaining) | |||||
| 1/4 teaspoon pure almond extract | |||||
| 90 g chopped roasted unsalted pistachios, shelled (for churning) | |||||
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