Pistachio Ice Cream. Indulge in a Perfect Mixture of Rich Chocolate Pieces & Silky Ice Cream in Every Spoonful! Magnum® Double Pistachio Honey Tub is Made with Sweet Pistachio Ice Cream & Honey Sauce. Using raw pistachios instead of roasted helps with the overall color and clean pistachio flavor, whereas roasted pistachios will give the ice cream a brown, muddled look.
Strain the ice cream base into an ice cream maker, pressing the pistachios with the back of a spoon to extract all the flavor, and freeze according to the manufacturer's instructions. This is a simple way to make ice cream with three ingredients. Pistachio is my favorite flavor, but any pudding flavor will do. You can have Pistachio Ice Cream using 6 ingredients and 8 steps. Here is how you achieve that.
Ingredients of Pistachio Ice Cream
- Prepare 600 ml of Full Fat Cream.
- You need 125 grams of Pistachio.
- Prepare 100 grams of Caster Sugar.
- It’s 3 large of Egg Yolks.
- You need 1/2 tbsp of Vanila Bean Paste.
- You need 25 ml of Full Fat Milk.
I used skim milk with great results but am certain that fuller fat milk would result in an even creamier product. 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.
Pistachio Ice Cream instructions
- Combine all Pistachios and 550ml of cream together on a high heat..
- Whisk together the Eggs and Sugar until light and creamy..
- When Bubbles begin to form in the cream, reduce heat to let stew for a few minutes..
- Add the remaining cream and milk to the Egg/Sugar mix..
- 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..
- slowly combine the cream/nuts to the Egg/milk mix, whisking constanly to combine the ingredients to avoid scrambling the Eggs.
- 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..
- 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..
This is so many people's favourite ice cream – pale green and fragrant, with lovely bits of frozen pistachio to bite into. Lovely on its own or served with Pistachio Wafers (see below), the ice cream is also delicious with Greek Orange and Honey Syrup Cake (see below). If you make a smaller quantity, not for a party, remember to remove the Finely chop the reserved pistachios. Whip the cream to soft peaks. Fold in the custard, almond extract and then the nut milk until evenly mixed.