Ice cream has always been my favorite dessert. I mean, who doesn’t love ice cream? Ice cream is sweet, it is creamy, and it is decadent. It takes me back to the ice cream trucks and the gelato stores in Italy, childhood and college. It is instant gratification. Bliss.
I started making ice cream a few years ago because I found out how much I enjoy the process. It takes time, and patience. It is a slow process with several steps. With each step you can witness a transformation. Like baking, making ice cream requires following instructions and cooking at the right temperatures for the right amount of time. Unlike baking, making ice cream gives you the freedom to play loosely with flavor combinations. Once you have custard you can add any spice, any extract, any add-on. Think spicy Mexican chocolate ice cream, cinnamon ice cream, curry ice cream, or peanut butter and chocolate chip. The possibilities are endless.
Pistachio Ice cream is a classic flavor. For this recipe I used the best ingredients I could find. Laden with chunks of pistachio, this creamy concoction is nutty, aromatic, and decadent.
Pistachio Ice Cream
Cook time 15-20 minutes (active), 6 hours (inactive)
- 1 cup of white sugar
- 2 cups of milk
- 1 cup chopped roasted pistachios
- 4 eggs
- 1 cup heavy cream
- 1 teaspoon of almond extract
Combine milk, sugar, and pistachios in a saucepan. Stirring occasionally, heat milk over low temperature until sugar dissolves. Remove from heat and set aside. In a clean bowl whisk eggs together. Pour a quarter of the sweetened milk recipe into the whisked eggs. Stir for a couple of minutes. This step will temper the eggs and prevent them from scrambling, later on. Pour egg mixture into saucepan. Add heavy cream. Cook over low heat, continually stirring, for three to five minutes. Custard should thicken. To test for consistency dip a wooden spoon into custard. Custard should cover back of spoon without running. Once ready, immediately remove from heat. Add almond extract and pour into large clean bowl. Cover with plastic wrap and let cool completely in refrigerator.
Once custard has completely cooled pour into ice cream maker. Follow manufacturers instructions. Store in airtight container in freezer. Eat often and make again. Enjoy!