SILKY PISTACHIO ICE CREAM WITH A KISS OF SALT
Most pistachio orchards are nestled somewhere warm and dry where they thrive on constant sunshine and long hot summers... think California, Iran, and Greece. For this reason, you'll find the pistachio starring often in Indian, Mediterranean, and North-African desserts such as Kulfi, baklava, and syrup-soaked Deblah with nuts...
The rounded, nutty flavor of the pistachio melds perfectly with cream and a bit of sugar, making it the ideal accomplice to calm the palate after a rich and spicy meal. Pistachio ice cream has the added benefit of being nice and cold, perfect for a lazy summer afternoon.
Enjoy!!
Ingredients:
(Makes about a half quart)
1 cup heavy cream (240 ml)
3/4 cup whole milk (180 ml)
50 grams sugar + 25 grams sugar (separated)
40 grams of pistachio paste (I used pistachio paste from Fiddyment Farms in California)
1/8 teaspoon salt
3 egg yolks
Bowl of ice water
Tools:
Immersion blender
Heavy Bottom Pot or Double boiler (Don’t have a Double Boiler? Don’t worry, just place a medium bowl over the top of a pot with a an inch or two of water simmering in the bottom.)
Whisk
Sieve
Large bowl & smaller bowl (ice bath)
Wooden spoon*
Thermometer*
*Ideal, not essential
Instructions:
1. Fill a large bowl with cold water and ice. Place a smaller bowl into the icy water to chill. Make sure to have a sieve nearby for later. (This will become an ice bath for cooling the custard later on.)
2. Add the cream, milk, salt, and 50 grams of sugar into a heavy-bottom pot or double boiler & set over medium heat. Stir until the sugar and salt are dissolved and steam begins to rise from the top. Remove from the heat.
3. Whisk the egg yolks and remaining 25 grams of sugar together in a medium bowl. Once it is uniform, add a splash of the dairy mixture while still whisking. Repeat until you have added about half the dairy mixture. Then add the yolk mixture back into the rest of the dairy mixture and return it to medium heat, stirring continuously with a wooden spoon. (Try to keep the heat at medium-low - under 80 degrees Celsius). The custard will be done cooking once the mixture is thick enough to coat the back of the spoon. Run your finger across the back of the spoon. If the custard remains separated, it is done cooking.
4. Remove from heat. Whisk in 40 grams of pistachio paste. Using the Immersion Blender, blend the custard until the pistachio paste is uniform.
5. Strain the custard into the bowl sitting in the ice bath and stir until it is cool. (about 5 mins)
6. Refrigerate in an airtight container for at least four hours. Letting it sit even longer, perhaps overnight, is even better.
7. When you are ready to churn, follow the instructions of your ice cream maker. Pour your chilled custard into your machine and let it churn until it has the texture you desire. Once finished, store the ice cream in a pre-chilled, air-tight container and freeze!
This pistachio ice cream will keep for about one week.
Notes :
+ Finding the right pistachio paste... Pistachio paste is not exactly a widely used ingredient and finding good pistachio paste can be difficult. Try your local health food or high-end ingredient store. If you can't find one you like, search online. We purchased our pistachio paste online from Fiddyment Farms in California. But there might be another brand you prefer depending on your location. Definitely worth it to do your research.
+ Pistachio ice cream is simple and, honestly, perfect without any accessories. But, if you're looking to do something a bit different, maybe try topping your smooth pistachio ice cream with chopped pistachio nuts, toasted coconut shavings, or a light shortbread cookie crumble.
+ Pistachio ice cream itself can be a topping too - A scoop of pistachio ice cream on top of a simple slice of pound cake would be super yummm.
Great pairings for Pistachio:
Sweet: Honey, Strawberries, Dark Chocolate, Mint (tea), Orange, Orange Blossom, Rose, Cardamom, lightly scented pastry/cakes (vanilla, orange, etc), and Coconut!
Savory: After richly spiced meals (Moroccan Tagines, Carnitas, Spicy Curry), Rich and Fatty meals (Onion Galette, Cheese & Lardon Flammkuche), and after herby dishes (Kohlrabi salad with mint & tahini, Basil Pesto, Rotolo Garlic Knots)
