Pistachio Ice Cream
|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