Recipe: Delicious Pistachio Ice Cream

Recipe: Delicious Pistachio Ice Cream Delicious, fresh and tasty.

Pistachio Ice Cream. Try Our Double Pistachio Honey Ice Cream Tub, with Our Thick Cracking Chocolate Shell. Try New Magnum® Double Pistachio Honey Ice Cream with Our Iconic Cracking Milk Chocolate. Plenty of Pistachio Ice Cream to Choose From.

If you enjoy homemade ice cream as much as I do, don't miss my Orange Ice cream, or this Strawberry Cheesecake Ice Cream recipe that doesn't require an ice cream maker!

If you've tried Pistachio Ice Cream before, chances are good.

This is a simple way to make ice cream with three ingredients.

You can have Pistachio Ice Cream using 6 ingredients and 8 steps. Here is how you cook it.

Ingredients of Pistachio Ice Cream

1. It’s 600 ml of Full Fat Cream.

2. You need 125 grams of Pistachio.

3. You need 100 grams of Caster Sugar.

4. Prepare 3 large of Egg Yolks.

5. It’s 1/2 tbsp of Vanila Bean Paste.

6. You need 25 ml of Full Fat Milk.

Pistachio is my favorite flavor, but any pudding flavor will do.

I used skim milk with great results but am certain that fuller fat milk would result in an even creamier product.

Freeze custard in an ice cream maker according to manufacturer's instructions.

Serve immediately, or freeze in an airtight plastic container until ready to serve.

Pistachio Ice Cream instructions

1. Combine all Pistachios and 550ml of cream together on a high heat..

2. Whisk together the Eggs and Sugar until light and creamy..

3. When Bubbles begin to form in the cream, reduce heat to let stew for a few minutes..

4. Add the remaining cream and milk to the Egg/Sugar mix..

5. Using a Food processor or a Hand Blender, blend the Cream and Nuts to the desired consistency, the smoother the blend, the thicker the final product..

6. slowly combine the cream/nuts to the Egg/milk mix, whisking constanly to combine the ingredients to avoid scrambling the Eggs.

7. For a thicker finish, return the Custard to a medium heat, stirring constantly for 5 minutes, store the custard in a container and allow to cool down before churning..

8. I use an Ice Cream machine to churn any of my custard bases, depending on the machine the time for churning can greatly vary, the mix should be very thick, and very cold. When this has been achieved, transfer the Ice Cream to the freezer for at least an hour before serving..

Pistachio Pistachio Pistachio Ice Cream with Lightly Roasted Pistachios The name alone shows how much we love pistachios.

But don't just take our word for it - let the flavor speak for itself!

In a large heavy bottom saucepan bring the milk, cream and ¼ c. sugar to a boil.

Meanwhile, in a food processor, grind ½ c. of the pistachios along with ¼ c. of the sugar until fine, taking care not to make a butter.

Stir in ice cream; pour over crust.