I wanted to make Pistachio Ice Cream for a long time and finally decided to make it. I needed Pistachio Paste and looked for it, then realised it is very expensive. That’s why I made ‘Pistachio Paste’ by myself. Once you have the Paste, what you have to do is mixing it with Vanilla Ice Cream. I used my ‘Easiest Vanilla Ice Cream’ recipe. You can use your own.
Makes
2 to 4 Servings
Ingredients
Pistachio Paste
50g Pistachio Kernels
Hot Water to soak Pistachio Kernels
2 tablespoons Sugar
2 tablespoons Milk OR Water
Ice Cream
2 Egg Yolks
2 tablespoons Caster Sugar
100ml Milk
1/2 cup Thickened Cream *whipped
2 to 3 tablespoons Caster Sugar
1 teaspoon Rum OR 1/2 teaspoon Vanilla Extract
Method
To make Pistachio Paste, place Pistachio Kernels in a bowl, cover with hot water, and soak for 1 hour. Drain Pistachio Kernels and remove brown tough skin. I had about 60g Kernels after skin removed.
Add Salt and Sugar, and use a small food processor OR grinder to process into paste, gradually adding Milk OR Water until desired texture is achieved.
To make Ice Cream, place Egg Yolks and Sugar in a mixing bowl and whisk until pale and creamy.
Heat Milk in a small saucepan and bring to the boil. Add the hot Milk to the Egg mixture in the bowl, whisking constantly. The heat of the Milk cooks the Egg Yolks. *Note: Return the mixture into the saucepan and heat up, whisking constantly, to cook it properly.
Cool the mixture completely. I recommend to chill it in the fridge.
In a separate bowl, beat Cream and Caster Sugar until soft peaks form. Add the cooled (OR chilled) Egg mixture, Rum (OR Vanilla Extract) and Pistachio Paste, and gently combine.
Pour the mixture into a container and place in the freezer for 2-3 hours or until ready.
*Note: The real ice cream becomes hard when completely frozen. To soften it, transfer the ice cream from the freezer to the fridge 20-30 minutes before serving. Or let it stand at room temperature for 10-15 minutes.
*Note: I added some chopped Pistachio Nuts on top.
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