Pistachio Ice Cream Recipe
Ingredients
| Pistachio nuts | 1/4 Pound | |
| Light cream | 1 Cup (16 tbs) | |
| Sugar | 3 Tablespoon | |
| Water | 1/2 Cup (16 tbs) | |
| Egg yolks | 4 | |
| Almond extract | ||
| Green food coloring | ||
| Whipping cream | 1 Cup (16 tbs) | |
| Egg whites | 4 | |
Directions
Put the nuts in a blender with just enough of the cream to prevent the machine clogging and blend until smooth.
Put the sugar and water in a saucepan and stir to dissolve over low heat.
When the sugar has dissolved, boil rapidly for 6 minutes or until the temperature reaches 220°F (104°C) on a candy thermometer.
Remove the pan from the heat.
Using a beater, beat the egg yolks in a bowl.
Pour in the syrup in a steady stream beating steadily until the mixture is thick and fluffy.
Mix in the pistachio cream, the remaining light cream, a few drops of almond extract and 1 to 2 drops of food coloring.
Beat the whipping cream until thick but not stiff and mix it into the custard.
Chill the mixture.
Beat the egg whites until stiff.
Fold into the mixture and freeze.
Put the sugar and water in a saucepan and stir to dissolve over low heat.
When the sugar has dissolved, boil rapidly for 6 minutes or until the temperature reaches 220°F (104°C) on a candy thermometer.
Remove the pan from the heat.
Using a beater, beat the egg yolks in a bowl.
Pour in the syrup in a steady stream beating steadily until the mixture is thick and fluffy.
Mix in the pistachio cream, the remaining light cream, a few drops of almond extract and 1 to 2 drops of food coloring.
Beat the whipping cream until thick but not stiff and mix it into the custard.
Chill the mixture.
Beat the egg whites until stiff.
Fold into the mixture and freeze.
Chef
