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Pistachio Ice Cream

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  Single cream 8 Fluid Ounce (250 Milliliter)
  Pistachio nuts 4 Ounce, blanched and chopped (125 Gram, Shelled Weight)
  Double cream 8 Fluid Ounce (250 Milliliter)
  Almond essence 1 Teaspoon
  Eggs 3 , separated
  Sugar 2 Ounce (50 Gram)
  Water 3 Fluid Ounce (75 Milliliter)

Put the single cream and nuts in the goblet of an electric blender and blend to a puree.
Pour into a saucepan and stir in the double cream.
Heat gently, then cover and remove from the heat.
Allow to cool.
Pour the pistachio mixture into a mixing bowl and stir in the almond essence.
Beat the egg yolks until well mixed.
Put the sugar and water in a saucepan and dissolve the sugar over gentle heat.
Bring to the boil and boil until the syrup reaches 110 °C/220 °F on a sugar thermometer.
Remove from the heat and allow to cool for 1 minute.
Pour the syrup onto the egg yolks in a steady stream, whisking constantly.
Continue whisking until the mixture is thick and fluffy.
Stir in the pistachio mixture.
Beat the egg whites until they will hold a stiff peak and fold into the pistachio mixture.
Pour the mixture into an ice-cream container equipped with paddles (a sorbetiere) or into a hand-propelled ice-cream churn, and freeze.
Alternatively, freeze, remove from the freezer, beat and freeze again.
Serve as required.
Makes 600 ml/1 pint

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