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Pistachio Ice Cream

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Pistachio Ice CreamI’ve been thinking about this ice cream for a long time so when the weather forecast called for a high of 89, well you know.  How much more of an excuse do I need?  The only thing I had to figure out was how to make Pistachio paste.  I mentioned this to my lovely blog daughter Sarah who’s posting over at the Smart Kitchen.  Sarah is the queen of all things hummus and nut butter.  Sarah embraced the idea and made Pistachio Poo that looks fantastic.  Her success inspired me to make a pasty green nut butter of my own.
For a few evenings while watching ‘Chopped’ on the Food Network, I shelled unsalted pistachios.  I read instructions on how to remove the purple skin from the nut so I threw them in a pot of hot water and allowed the pistachios to soak for about 10 minutes.  The skins pop right off.  It is a little messy but well worth the effort.
Spread the skinned nuts on a baking sheet and place them in a 170 degree oven for about 20 minutes.  You don’t really want to toast them, just dry them out a bit.
Next all you have to do is add powdered sugar to the pistachios and blend them in a food processor.  Once they are a fine consistency, add a few drops of almond extract and some simple syrup.  Blend until the mixture is smooth and creamy.
Pistachio Ice CreamUsing a basic custard ice cream recipe, I added 1 cup of the pistachio paste and churned the mixture in my handy-dandy ice cream maker.
Pistachio Ice Cream
Nutty and creamy, lightly sweet and perfectly green, this ice cream is so good!
I only used half the homemade paste so you’ll see another pistachio recipe coming soon.  You can order pistachio paste online but it’s very expensive.  I also heard it’s available in specialty food stores but I can’t find it.  I refused to give up so I made my own.
Pistachio Ice CreamCreamy Homemade Pistachio Ice Cream
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Pistachio Ice Cream

A pistachio lovers dream!

Course: Dessert, Ice Cream
Servings: 8 people
Author: Tricia
Ingredients
For the simple syrup:
  • 1/2 cup water
  • 1/2 cup granulated sugar
  • 1 tablespoon corn syrup
For the pistachio paste:
  • 2 1/2 cups unsalted, shelled pistachios
  • 1 1/2 cups powdered sugar
  • 1/2 cup simple syrup
  • 1/8 teaspoon almond extract
For the ice cream:
  • 3/4 cups whole milk
  • 2/3 cups granulated sugar
  • a pinch of salt
  • 1 1/2 cup heavy cream, divided
  • 4 whole egg yolks
  • 1 cup pistachio paste, homemade or store bought
Instructions
To prepare the simple syrup:

  1. Combine the syrup ingredients in a small sauce pan. Cook and stir until it begins to boil. All sugar should be dissolved. Remove from the heat and cool.  Makes 1/2 cup syrup.

To prepare the pistachio paste:

  1. Place the pistachios in hot, but not boiling water for about 10 minutes.  Drain and place the nuts on a clean tea towel.  Peel the purple skin off the nut.  Place the pistachios on a baking sheet and bake for about 20 minutes at 170 degrees.  You do not want to toast the nuts, just dry them out. Cool.

To prepare the ice cream:
  1. Heat the milk, sugar, salt and 1/2 cup heavy cream in a medium saucepan until hot.  Do not boil.  In a small bowl whisk the egg yolks.  Whisk in 1/8 of a cup of the warm milk mixture into the egg yolks.  Whisk until well blended and then add the yolk mixture into the remaining warm milk mixture.  Stir constantly over medium heat until the mixture thickens.  Remove from the heat.
  2. Place the remaining 1 cup of cream in a large bowl with 1 cup of the pistachio paste.  Set a strainer on the top of the bowl and pour the hot milk and egg mixture into the paste and cream.  Stir until all ingredients are blended.  Refrigerate overnight or at least 3-5 hours.
  3. Churn the ice cream in the ice cream maker according to the manufacturer's instructions.  Store the ice cream in a freezer safe container.  Serve and enjoy!

When I started blogging, I never knew the most rewarding aspect of this journey would be the friends that I’ve made.  I’ve only actually met a few of the people I call my blog family.  It’s a different world here in bloggerland, and I love it.  I’ve made friends with some amazing cooks, writers, adventurers and feel very blessed to have them all in my life.

One of my dear blog friends just found out she has melanoma.  The first reports indicate everything should be fine as it was caught very early.  Please keep Tanna at The Brick Street Bungalow in your prayers.  Tanna is going through the very same thing my “real” sister went through a couple of years ago.  My sister Cathy is doing great and was also blessed with an early diagnosis.  Tanna is an amazing woman who loves her family and also loves The Lord.  I know she will appreciate your prayers!  We’re praying for you Tanna!  Love you lots.

Thanks so much for stopping by!

Tricia

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15 Comments

  1. Samantha says

    January 12, 2015 at 10:41 am

    I just made this for my husband for his surprise birthday, this is so flavorful. Thank you for the recipe including the pistachio paste and simple syrup, I love that I know what’s in the icecream and this is so much better than store bought. 5 stars from me, I know my husband is going to love it tonight for dessert.

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  12. Tanna at The Brick Street Bungalow says

    April 16, 2012 at 11:18 am

    Tricia, I am overcome by your kindness and generosity. Thank you so very much for your prayers and encouragement and your request for the prayers of others. I truly feel blessed and held in a circle of love. Thank you from the bottom of my heart. xoxoxo tanna<br /><br />ps you amaze me with the lengths you will go for that perfect recipe!! We love pistaschios, and I am not nearly

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