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Pistachio Ice Cream is a delightful and creamy dessert that captures the essence of summer in every scoop. This homemade version is not only rich in flavor but also incredibly easy to make. With its vibrant green color and nutty flavor, this ice cream is sure to impress your family and friends. Whether you’re enjoying it on a hot day or serving it as a special treat, this Pistachio Ice Cream recipe is a must-try!
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 cup shelled pistachios (unsalted)
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 4 large egg yolks
- 1/2 cup chopped pistachios for garnish (optional)
Instructions
Step 1: Prepare the Pistachios
Begin by placing the shelled pistachios in a food processor. Pulse them until they are finely ground but not a paste. Set aside a small amount of the ground pistachios for garnish later.
Step 2: Make the Pistachio Base
In a medium saucepan, combine the heavy cream, whole milk, granulated sugar, ground pistachios, salt, and vanilla extract. Heat the mixture over medium heat, stirring frequently until the sugar dissolves and the mixture is hot but not boiling.
Step 3: Temper the Egg Yolks
In a separate bowl, whisk the egg yolks until they are pale and slightly thickened. Gradually add a small amount of the hot cream mixture to the egg yolks, whisking constantly to temper them. This prevents the yolks from scrambling.
Step 4: Combine and Thicken
Pour the tempered egg yolk mixture back into the saucepan with the remaining cream mixture. Cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 5-7 minutes). Do not let it boil.
Step 5: Chill the Mixture
Once thickened, remove the saucepan from heat and strain the mixture through a fine mesh sieve into a bowl to remove the pistachio bits. Allow it to cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.
Step 6: Churn the Ice Cream
Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency. If you don’t have an ice cream maker, you can pour the mixture into a shallow dish and freeze, stirring every 30 minutes until it is fully frozen.
Step 7: Freeze Until Firm
Transfer the churned ice cream to an airtight container, fold in the reserved chopped pistachios, and freeze for an additional 4-6 hours or until firm.
FAQs
Can I use roasted pistachios for this recipe?
Yes, roasted pistachios can be used, but make sure they are unsalted to avoid overpowering the flavor of the ice cream.
Is it necessary to use egg yolks in the recipe?
The egg yolks help create a creamy texture and rich flavor, but you can make a custard-free version if you prefer. Just substitute with a store-bought custard base or use a simple mixture of cream and milk.
How long can I store homemade pistachio ice cream?
Homemade pistachio ice cream can be stored in the freezer for up to 2 weeks. Make sure it is in an airtight container to prevent ice crystals from forming.
Can I add other flavors to pistachio ice cream?
Absolutely! You can mix in chocolate chips, swirl in caramel, or add other nuts for a unique twist on this classic flavor.
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