Glorious Pistachio Ice Cream
Ice cream probably isn't the first thing you think of when you think of wintery foods but bear with me... This ice cream is the perfect accompaniment to many a christmas dessert and it's the easiest thing in the world to make, especially seeing as though it looks and tastes so impressive!
Smooth, creamy ice cream with the odd crunch of nut and the sweet, distinctive flavour of pistachios combine to make the perfect dessert all year round. I made this recently for a dinner party and served it with my foolproof chocolate fondants and I really recommend you do the same if you're entertaining because both recipes can be made well in advance and kept frozen until they're needed.
Glorious Pistachio Ice Cream
For the pistachio paste:
500g unsalted pistachios, shelled and skinned
250g caster sugar
1 tbsp glucose syrup
100ml water
1 or 2 drops green food dye
For the pistachio ice cream:
6 free-range egg yolks
120g caster sugar
250ml full-fat milk
250ml double cream
100g pistachio paste
125g unsalted pistachios, shelled and roughly chopped
For the pistachio paste, place all the ingredients, except the food dye, in a food processor and blitz until smooth, scraping down the sides with a spatula as you go. Once the mixture starts to form a smooth paste, you can add a few drops of green food dye but don't over do it as you want it to look natural! Transfer to a zip-lock bag and keep in the fridge for up to a month.
For the pistachio ice cream, whisk the yolks with 60g caster sugar in a large bowl until thick and creamy. Place the milk, cream and remaining caster sugar in a pan and bring to the boil. Remove from the heat and mix in the pistachio paste, stirring until dissolved. Pour the hot milk into the whisked yolks and stir well.
Return the pistachio mixture to the pan and cook over a very low heat stirring constantly with a spatula until the mixture is thick enough to coat the back of a spoon. Cool the pistachio mixture, then refrigerate for at least one hour.
Strain the mixture into an ice cream maker and churn until frozen, following the manufacturer's instructions. Mix in the chopped pistachios and freeze until required.
Smooth, creamy ice cream with the odd crunch of nut and the sweet, distinctive flavour of pistachios combine to make the perfect dessert all year round. I made this recently for a dinner party and served it with my foolproof chocolate fondants and I really recommend you do the same if you're entertaining because both recipes can be made well in advance and kept frozen until they're needed.
Glorious Pistachio Ice Cream
For the pistachio paste:
500g unsalted pistachios, shelled and skinned
250g caster sugar
1 tbsp glucose syrup
100ml water
1 or 2 drops green food dye
For the pistachio ice cream:
6 free-range egg yolks
120g caster sugar
250ml full-fat milk
250ml double cream
100g pistachio paste
125g unsalted pistachios, shelled and roughly chopped
For the pistachio paste, place all the ingredients, except the food dye, in a food processor and blitz until smooth, scraping down the sides with a spatula as you go. Once the mixture starts to form a smooth paste, you can add a few drops of green food dye but don't over do it as you want it to look natural! Transfer to a zip-lock bag and keep in the fridge for up to a month.
For the pistachio ice cream, whisk the yolks with 60g caster sugar in a large bowl until thick and creamy. Place the milk, cream and remaining caster sugar in a pan and bring to the boil. Remove from the heat and mix in the pistachio paste, stirring until dissolved. Pour the hot milk into the whisked yolks and stir well.
Return the pistachio mixture to the pan and cook over a very low heat stirring constantly with a spatula until the mixture is thick enough to coat the back of a spoon. Cool the pistachio mixture, then refrigerate for at least one hour.
Strain the mixture into an ice cream maker and churn until frozen, following the manufacturer's instructions. Mix in the chopped pistachios and freeze until required.
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