Sicilian Pistachio Ice Cream
5 servings
60 minutes
Sicilian pistachio ice cream is a refined dessert reflecting Mediterranean culinary traditions. Its history traces back to Sicily, where pistachios are considered a true treasure. The creamy texture is achieved through a blend of milk, sugar, and starch, while the delicate nutty flavor unfolds thanks to pistachio paste. A light tang from lemon juice adds a refreshing note. This ice cream is perfect for summer heat and serves as an elegant finish to a festive dinner. It can be served with a cup of espresso or garnished with crushed nuts for added texture contrast. Preparation requires patience, but the result is worth every minute—a rich, cooling, and delightfully aromatic dessert that will please any sweet lover.
1
Combine 1.5 cups of milk and sugar in a saucepan, place over medium heat, stir and bring to a slight boil. Dissolve starch in the remaining milk, mix well and add to the boiling milk in the saucepan, slightly reduce heat and cook while stirring constantly for 3-4 minutes until it thickens to a jelly-like consistency. Remove from heat and cool first at room temperature and then refrigerate overnight.
- Milk 3.2%: 2 glasss
- Sugar: 65 g
- Cornstarch: 17 g
2
Take the jelly out of the fridge, mix in pistachio paste and lemon juice, and churn in the ice cream maker according to the instructions for 20-40 minutes. The volume of the finished ice cream should double. Transfer the ice cream to a container and place it in the freezer until fully set.
- Pistachio paste: 200 g
- Lemon juice: 0.5 teaspoon
3
If there is no freezer, immediately pour the pistachio mixture into an ice cream container and place it in the freezer. Take it out and stir the contents every 20-30 minutes until it freezes.