Pistachio Ice cream
Updated: Apr 24, 2021
This is my favorite flavor! I love ice cream, everyone in this house does, but this ice cream stands out. Labor intensive but so worth the effort. from our dear friend George Moore.
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Makes about 1.5 Quarts
1 1/2 Cups raw shelled Pistachios divided
1 cup Sugar divided
2 Cups Heavy Cream
1 1/2 cups Half & Half
6 Egg Yolks
1/2 tsp. Pistachio extract*
Pinch of Salt
Roast Pistachios in a 400 degree oven on a sheet pan for approximately 5 minutes shacking occasionally. Allow to cool, then divide, reserving 1/2 Cup for later. Finely chop the remaining
Cup of Pistachios with a 1/4 Cup of sugar. Add the Cream, Half & Half and ground Pistachio mixture into a large sauce pan. Heat until the milk just begins to bubble on the edges. Remove from the heat, cover and set aside for at least 30 Minutes.
Beat the egg yolks and remaining 3/4 Cup of sugar until the mixture turns light in color and thickens.
Remove the vanilla beans from the warm cream mixture and pour 1 1/2 cups through a small sieve, into a measuring cup. Gradually add the mixture to the egg yolks in a slow steady stream with a hand mixer set on medium speed until combined.
Pour the mixture back into the sauce pan. Cook over medium heat, using a food thermometer bring the custard to 170 degrees, stirring and scraping the bottom and sides of the pan constantly with a wooden spoon or silicon spatula until the custard thickens and coats the spoon.
Pour the custard through a fine meshed sieve into a stainless steel bowl. Chill custard by stirring over an ice bath until it is room temperature. Stir in Pistachio extract and salt.
Cover the custard with plastic wrap pressed on to the surface and refrigerator for at least 8 hours but up to 24 hours. Freeze in an ice cream maker. Very coarsely chop the remaining 1/2 Cup of pistachios and add to the ice cream just before its finished churning. Transfer to an airtight container and put in the freezer to firm, at least 4 hours.