Pistachio Milk Ice Cream
Pistachio milk ice cream is a classic and unique dessert that is a favorite among nutty ice cream lovers. The deep, intense flavor and crunchy texture of toasted pistachios harmonize perfectly with the soft and silky ice cream. Pistachio has been a popular ingredient in Mediterranean and Middle Eastern cuisine for thousands of years, and is a key component of many sweets. If you like rich, nutty-flavored ice cream, be sure to try this recipe!
Ingredients for this recipe
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Preparation Steps
1
Toast the pistachios in a dry skillet over medium heat until lightly golden brown. Let them cool, then finely chop or grind them.
2
Pour the milk and heavy cream into a medium saucepan, then add the vanilla extract and finely ground pistachios. Gently heat over medium heat until steaming, but do not boil!
3
In another bowl, combine the sugar and egg yolks, whisking until lighter in color and creamy.
4
Gradually add a ladleful of the warm milk to the egg mixture, whisking constantly to temper the eggs. This helps prevent the eggs from scrambling.
5
Pour the tempered egg mixture back into the saucepan with the remaining milk. Cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon (about 5-7 minutes). Do not let it boil!
6
Strain the mixture through a fine-mesh sieve to remove any larger pistachio pieces and thicker parts. Let it cool completely to room temperature, then refrigerate for at least 4 hours to allow the flavors to meld.
7
If you have an ice cream maker, pour the mixture into it and churn according to the manufacturer's instructions. If not, pour the mixture into a deep bowl and place it in the freezer, stirring with a fork every half hour to keep it creamy.
8
Before serving, let the ice cream rest at room temperature for a few minutes to make it easier to scoop. Garnish with coarsely chopped pistachios or a drizzle of honey.
