Pistachio Ice Cream Recipe
Are you looking for a delicious Pistachio Ice Cream recipe? The primary ingredient in Pistachio Ice Cream is always almond. It is an ideal Dessert. You will be tempted to prepare this Pistachio Ice Cream recipe again.
Ingredients
250 ml/8 fl oz single cream
125 g/4 oz pistachio nuts (shelled weight), blanched and chopped
250 ml/8 fl oz double cream
1 tsp almond essence
3 eggs, separated
50 g/2 oz sugar
75 ml/3 fl oz water
Directions
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
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
