Homemade pistachio ice cream

Name: Homemade pistachio ice cream
Total time: 1 d
Yield: 4
Ingredients: 90 g Pistachios; 2 Egg yolks; 100 g Sugar; 190 g Heavy cream; 175 ml Milk; to taste Vanillin

The most delicious, natural dessert without an ice cream maker! Homemade pistachio ice cream is prepared quite simply from readily available ingredients. The result will definitely please you; such ice cream cannot be compared with store-bought ice cream - it is tastier and more natural.

96

21180

Emily Gonzalez

Author of the recipe

Calories

462Kcal

Protein

9gram

Fat

32gram

Carbs

29gram

*Nutritional value of 1 serving

Ingredients

Servings: 4

90g

2

100g

190g

175ml

to taste

Step-by-step preparation

Cooking time: 1 day

STEP 1
How to make homemade pistachio ice cream? Prepare your food. All dairy products and eggs can be taken straight from the refrigerator. Take pistachios of any size, but unsalted. The recipe indicates the weight of already peeled nuts. Take the fattest cream, at least 33%, natural and high quality.
STEP 2
The first step is to prepare the nuts and this will probably be the most time-consuming process in the entire recipe. First peel the pistachios, then pour boiling water over the kernels and leave for 15 minutes. Drain them in a colander and rinse with cold water. Peel the pistachios from the steamed film, now this will be quite easy to do. Rinse the nuts again, let the water drain and dry them between two towels.
STEP 3
Place clean nuts on a baking sheet and place in the oven for 5-7 minutes at 180°C to dry. If you are preparing the nuts in advance, you can let them dry well naturally. Then pour the nuts into the blender bowl, add all the milk and grind the products at high speed for about 2 minutes until well combined.
STEP 4
While the nuts are being chopped, separate the yolks into a mixing bowl and add 1/2 of the sugar, i.e. 50 grams.
STEP 5
Pour the heavy cream, the milk-pistachio mixture, the other half of the sugar and a pinch of vanilla into a heavy-bottomed saucepan. Place on the stove over medium heat and, stirring constantly, bring the mixture to a boil. As soon as the first bubbles appear, remove the saucepan from the stove without letting the mixture boil.
STEP 6
Beat the yolks with sugar with a whisk until they lighten and increase in volume. Pour the hot creamy pistachio base into the yolk mixture in several additions. In this case, you need to constantly beat the mass intensively so that the yolks do not curdle due to high temperature.
STEP 7
Pour the resulting mixture back into the saucepan and place on low heat. Boil it while stirring vigorously, without letting it boil, otherwise the yolks may curdle. As soon as the cream begins to thicken, leaving a mark on the spoon, remove it from the stove.
STEP 8
Pass the boiled cream through a fine sieve.
STEP 9
Then pour into a freezer container. Stirring, let it cool to room temperature and put it in the freezer. After 1 hour, remove the container, stir the contents and return to the freezer until completely frozen. Theoretically, this is for 6-8 hours, I prepare it in advance and it costs me about a day.
STEP 10
Serve ice cream sprinkled with chopped pistachios or wafers, chocolate, other nuts or syrup. The ice cream itself is moderately sweet, with a delicate creamy pistachio taste. Bon appetit!