🍨 Pistachio ice cream

6 servings · prep 25 min · cook 10 min

Ingredients

• 150 g unsalted pistachios
• 500 ml whole milk
• 250 ml cream
• 5 egg yolks
• 140 g sugar
• A pinch of salt

Method

1. Toast the pistachios 8 min at 160 °C, then rub them in a towel to remove the skins: they would add bitterness.
2. Blend them at length into a smooth, oily paste.
3. Heat the milk and cream with the pistachio paste to a simmer, then infuse 20 min.
4. Whisk the yolks with the sugar, pour the hot liquid over, then return to low heat until 82 °C.
5. Strain if you want a perfectly smooth texture, and chill 4 h.
6. Churn 30 min, or freeze scraping with a fork every 30 min.

Adapted from Home Cooking Adventure (YouTube)

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