Pistachio Ice Cream

A smooth, dense cream with a bold nutty flavor. The texture is velvety, punctuated by the crunch of roasted pistachio pieces.

• Prep: 20 min
• Cook: 15 min
• Difficulty: Medium
• Calories: 594
• Protein: 17 g
• Carbs: 51 g
• Fat: 36 g

Ingredients

• 500 ml Whole milk ( fresh )
• 250 ml Cream ( heavy )
• 120 g White sugar ( granulated )
• 4 pc Egg ( yolks only )
• 50 g Roasted salted pistachio ( crushed )
• 1 pinch Fleur de sel ( plain )
• 80 g Pistachio paste ( pure )

Instructions

1. Infusing the base

   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. Whisking the yolks

   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. Cooking the custard

   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. Cooling and churning

   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.

Chef's tips

• 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.

Storage

Keeps for 2 weeks in the freezer in an airtight container. Take it out 10 minutes before serving to restore its softness.