Hi. It’s been a hot minute. I am finally back from a very long work trip in Colorado and reunited with the kitchen. Out of the frying pan and into the fire! In the spirit of March and spring, here’s a beautiful, pale green pistachio ice cream. It pairs nicely with a hunk of chocolate cake or carrot cake! Jim thinks it tastes like Cherry Garcia, so I am making the next version of this pistachio ice cream with chunks of cherries and chocolate. It’ll be like a Neopolitan blend.
Do you say puh-stahhh-chee-ohh or pis-stash-ee-ohh? I apparently say it the snobby way. I hope you enjoy this puh-stahhh-chee-ohh ice cream, dahhhling. Cheerio.
Pistachio Ice Cream by Epicurious and modified by Baker’s Theory
Ingredients
1/4 cup white sugar
1 cup raw pistachio nuts, shelled
2 cups whole milk
1/2 cup sugar
4 egg yolks
1 tsp almond extract
1 cup heavy whipping cream
1/2 cup chopped raw pistachio nuts, shelled
Serves: 6-8
Instructions
Using a food processor, blend 1/4 cup white sugar with 1 cup raw pistachios until crumbly. Pour into a heavy bottomed sauce pot and whisk together with milk. Bring to a simmer.
Combine 1/2 cup sugar with 4 egg yolks and almond extract in a bowl. Scoop a 1/4 cup of the hot pistachio-milk mixture in and whisk quickly so the egg does not cook. Gradually add about 1 cup of the pistachio-milk mixture a quarter cup at a time to the egg, whisking vigorously after each addition. Then pour the entire thing back into the pot and whisk constantly on low heat for about ten minutes. It will thicken.
Transfer to an air-tight container and refrigerate overnight.
After chilling, add 1 cup of heavy cream and 1/2 cup chopped pistachios and pour into an ice cream maker. Allow it to process per the ice cream maker’s instructions and then transfer to a freezer-safe container.
Allow to chill in the freezer for at least 4 hours before consuming.