Pistachio Ice Cream with Cream
4 servings
45 minutes
Pistachio ice cream with cream is a true embodiment of European cuisine's sophistication. Its roots trace back to Italy, where Sicilian pistachios have been the basis for sweet treats for centuries. This dessert has a rich nutty flavor with delicate creamy notes and subtle hints of almond. Its texture is velvety, and the pieces of pistachio add a pleasant crunch. The ice cream pairs perfectly with a cup of espresso or dessert wine, revealing new facets of its taste. It suits both festive dinners and cozy evenings at home. Each bite is a harmony between sweetness, richness, and freshness that delivers true enjoyment.
1
In a blender, grind 1 cup of pistachios with 0.25 cup of sugar until smooth. Transfer the mixture to a pot and add milk. Bring to a boil. Remove from heat and add almond extract.
- Green pistachios: 330 g
- Sugar: 0.8 glass
- Milk: 2 glasss
- Almond extract: 0.5 teaspoon
2
In a small bowl, whisk the yolks with the remaining sugar. Then slowly add the hot pistachio mixture and pour it back into the pot. Place on low heat and cook, stirring, until the mixture thickens, about 10 minutes, without letting it boil. Strain into a large bowl and cool for 2 hours.
- Egg yolk: 4 pieces
- Sugar: 0.8 glass
3
Next, add whipped cream and finely chopped pistachios. Mix well and place in an ice cream maker or container, then put in the freezer for a few hours, stirring every half hour.
- Whipped cream: 1 glass
- Green pistachios: 330 g
