Pistachio Ice Cream
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
- 150 gms pistachio paste
- 2 egg yolks
- 250 mls cream
- 250 mls full cream milk
- 100 gms caster sugar
- 1 pinch of salt
- 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.