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Monday, September 30

Toasted pistachio ice cream

Pistachios, shelled, toasted
1 cup
Sugar
1 cup
Salt, fine sea
¼ teaspoon
Half-and-half
2 cups
Cream, heavy
1 cup
Egg yolks
6
Almond extract
¼ teaspoon

  1. In a food processor, pulse together the nuts, sugar, and salt until the nuts are completely integrated into the sugar, but not turned into a paste. 
  2. In a large saucepan over medium heat, combine the half-and-half, cream, and pistachio mixture and bring to a simmer, about 12 to 15 minutes. 
  3. Prepare an ice water bath for the custard, and set aside. 
  4. Whisk the yolks and almond extract in a large bowl until smooth and light in color, about 3 minutes. 
  5. Slowly pour the hot custard into the yolks, whisking constantly. 
  6. Return the mixture to the pan, and continue cooking over medium-low heat, stirring constantly, until the custard coats the back of the spoon, about 3 to 5 minutes. 
  7. Pour the custard into a clean bowl, and return to the ice water bath for 15 minutes; refrigerate for 3 to 12 hours. 
  8. Freeze in an ice cream maker according to the manufacturer’s instructions.

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