My pistachio ice cream is the perfect shade of green for the Christmas dessert selection. Use my pistachio paste recipe to whip this up quickly at home.
A couple of weeks back I shared my recipe for pistachio paste with you. Without trying to be too boastful, it was seriously delicious and I was in grave danger of eating the lot direct from the jar. Before it all vanished I used some of it in a couple of recipes I put together.
First I made some pistachio and orange biscuits (cookies). These were very nice, but I felt they didn’t really do the pistachio paste proper justice. I suspect that I didn’t put enough in the dough, but was reluctant to use up too much of such a delicious resource in one go.
With the remainder I made some pistachio ice cream – a much more successful and very delicious recipe experiment. The excellent Magimix Cook Expert came into it’s own again to make the custard and I dusted off the neglected ice cream maker to churn the end product. The only way I might improve this recipe would be to put some chopped, good quality, candied orange peel in it before freezing, but sadly that’s a little hard to come by in Australia for some reason.
This pistachio ice cream was a big hit – smooth and indulgently creamy. It’s just the exactly right shade of green for the season and would go very well with Christmas pudding on the big day, so why not add it to your Christmas menu!
Pistachio Ice Cream
Ingredients
- 150 gms pistachio paste
- 2 egg yolks
- 250 mls cream
- 250 mls full cream milk
- 100 gms caster sugar
- 1 pinch of salt
Instructions
- Place all ingredients in the Cook Expert bowl and set for 6 minutes, speed 4, temperature 80C.
- Set aside to cool for 1 hour.
- (If using the stove top, place all ingredients in a medium saucepan and combine well with a whisk. Stir constantly over a medium heat until the custard thickens slightly - just enough to coat the back of a wooden spoon.)
- Pour the cooled custard into the frozen bowl of an ice cream machine and churn until it is the consistency of soft-serve ice cream. (Add the chopped candied orange peel, if using, just for the last minute or two.)
- Place into a container, seal with a lid and put in the freezer until completely frozen.
How much is this Magimix appliance? I still need to replace an old food processor that is kaput.
All the details & price are on my first post about the appliance here.
I believe that Myers have had it on sale this week at a much reduced price for Xmas. I think it was about $300-$400 cheaper, so it’s worth hunting around.
Pistachio ice cream is my favourite, so I am absolutely trying this one. A few years ago I made a huge batch of my own candied orange peel and I am sure there is still a bit floating around in the freezer. I will have to dig it out.
I love pistachio ice cream and we found that nothing quite compared to the ones in Italy (well compared to the ones here) but one using a homemade pistachio paste must surely be great!
I do wish pistachios weren’t so expensive! I love the sound of your pistachio paste and the ice cream looks superb. Pistachio ice cream is one of my most favourite flavours – that and coconut xx
Hi Amanda, just wondering which cream you use when making ice-cream. Thanks 🙂
Diana – I just use locally produced pouring cream (never reduced-fat).
Ooh I love a good pistachio ice cream. The colouring on this assures me this one must’ve been divine!