92. Pistachio Ice Cream

Pistachio ice cream is a beautiful change from the traditional chocolate and vanilla flavors.
I adapted this recipe from chow, but they roasted their nuts (which lessens the color), and I soaked them in boiled water. Since the nuts were soaked in boiled water for a while, their nutty crunch is not as harsh as an un-soaked nut.
It doesn't have the bright green color of store-bought ice cream because there is no food coloring in it.
All in all, I liked the result just as it is, but that doesn't prevent you from experimenting with more flavors... like adding some rose water or orange blossom water.
Note that this recipe uses 6 egg yolks, so I have a delicious French macaron recipe coming up that uses the remaining 6 egg whites!!

Ingredients:

1 cup shelled, unsalted pistachios

1 cup granulated sugar

1/4 teaspoon salt

1 cup whipping cream

2 cups whole milk

6 large egg yolks

1/2 teaspoon almond extract

Method:

Pour boiled water over the pistachios to cover, let soak 20 minutes, drain, cool.

Combine pistachios, sugar, and salt in a food processor and process until pistachios are medium ground, about 15 seconds.

Combine cream, milk, and pistachio mixture in a large saucepan and bring to a simmer over medium heat (12 to 15 minutes).

Prepare an ice water bath by filling a bowl halfway with ice and water; set aside.

Meanwhile, whisk egg yolks and almond extract in a large bowl until smooth, foamy, and light in color, about 3 minutes. Slowly pour about 1 cup of the hot milk mixture into the egg yolks, whisking constantly.

Pour the egg-milk mixture back into the pan and cook over medium-low heat, stirring constantly, until custard coats the spoon, about 3 minutes. (When you draw your finger across the spoon, it should make a mark through the custard, which should not run back in on itself.)

Pour the custard into a large clean bowl and place over the ice bath to chill, about 15 minutes. Once the ice cream base is lukewarm, cover and place in the refrigerator to chill completely, at least 3 hours or up to 12 hours.

Once the base is thoroughly chilled, freeze in an ice cream maker according to the manufacturer’s instructions.

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