Pistachio Ice Cream
Ingredients
- 500 mlWhole milk (fresh)
- 250 mlCream (heavy)
- 120 gWhite sugar (granulated)
- 4 pcEgg (yolks only)
- 50 gRoasted salted pistachio (crushed)
- 1 pinchFleur de sel (plain)
- 80 gPistachio paste (pure)
Method
A smooth, dense cream with a bold nutty flavor. The texture is velvety, punctuated by the crunch of roasted pistachio pieces.
- 1
In a saucepan, combine whole milk, cream, and pistachio paste. Bring to a simmer over medium heat, whisking to fully dissolve the paste. Remove from heat at the first boil.
- 2
Whisk egg yolks with white sugar and a pinch of sea salt until the mixture lightens. Pour a third of the hot milk over the eggs while stirring, then pour everything back into the saucepan.
- 3
Cook over low heat, stirring constantly with a spatula. The custard is ready when it coats the spoon: if you run your finger across the spatula, the line should stay clear. Do not let it boil.
- 4
Strain through a fine sieve and chill for at least 4 hours. Pour into the ice cream maker. When the ice cream starts to firm up, add the crushed roasted pistachios.
Frequently asked questions
How do you get this dish right?
- Never exceed 82°C when cooking the custard, or the eggs will curdle and create a grainy texture.
- For maximum flavor, let the mixture mature in the refrigerator for 24 hours before churning.
How long does this dish keep?
Keeps for 2 weeks in the freezer in an airtight container. Take it out 10 minutes before serving to restore its softness.
