Imae credit: Ulf Svane
Recipe courtesy of Sweet Paul Magazine.A rich and indulgent ice cream full of pistachio flavor and texture. If you want a smoother ice cream, blend the pistachio paste even finer.
Serves 4Ingredients4.6 oz pistachios, unsalted 1 cup whole milk0.6 cup heavy cream 4 egg yolks1⁄3 cup sugar1 tablespoon Amaretto liqueur
Directions:The Day Before:1. Slightly roast the pistachios in a pan.2. Bring the milk and cream to boil.3. Remove from heat and immediatelyadd the pistachios.4. Cool down and let the pistachiossoak in the milk-cream mixture overnight in the fridge.Next Day:5. Remove the pistachios from the milk-cream mixture into a food processor and pulse on high speed until it turns into a smooth paste.6. Bring the milk-cream mixtureto boil.7. Beat the egg yolks and sugar in a bowl with an electric hand mixer until thick and fluffy.8. As soon as the milk and cream are boiling, pour onto the eggs, stirring constantly with a whisk.9. Pour the custard mixture back into the casserole and cook over low heat, stirring constantly with a wooden spoon, until it thickens. It should be around 181°F.10. Cool the cream down in a water bath with ice cubes.11. Stir in the pistachio paste andturn the cream into ice cream in an ice cream machine.