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Pistachio ice cream

Creamy pistachio ice cream with a rich, nutty sweetness.
Silky and dreamy, pale green flecked with roasted pistachio.
Cold, smooth, and utterly spoonable after a night in the fridge.

dessert ⏱ 46 min 520 kcal / portion 28.0 g carbs / portion (estimated) vegetarian glutenmilk 🔗 Original source

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Pistachio ice cream
v4 · rb0e705f985 20260727Z1751 160 g pistachio 1 l milk 🔥 preheat oven to 140°C 🔥 ⏱ 10-12 min roast pistachios until just toasted ⏳ cool roasted pistachios blitz pistachios with half the milk until completely smooth 🍳 heat milk with sugar, cream, cornflour, honey, and vanilla in a pan and whisk in cornflour 🍳 ⏱ 20 min cook custard, stirring frequently until thickened 🍳 whisk in pistachio milk then remove from heat and cool ⏳ ⏱ 3-5 h · ⏳ 4 h refrigerate or overnight until completely chilled ⏳ ⏱ 6 h freeze on a tray or overnight until firm 🔪 cut into chunks and blitz in 2 or 3 batches until completely smooth and creamy ⏳ freeze in a container until solid again then serve Pistachio Ice Cream 🎉 150 g sugar 100 ml cream 20 g cornflour 40 ml honey 1 tsp vanilla bean paste half · 500 ml milk remaining · 500 ml
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Preparation steps

  1. preheat oven to 140°C
  2. roast pistachios for 10-12 min until just toasted
  3. cool roasted pistachios
  4. blitz pistachios with half the milk until completely smooth
  5. heat milk with sugar, cream, cornflour, honey, and vanilla in a pan and whisk in cornflour
  6. cook custard, stirring frequently for 20 min until thickened
  7. whisk in pistachio milk then remove from heat and cool
  8. refrigerate for 3-5 hours or overnight until completely chilled
  9. freeze on a tray for at least 6 hours or overnight until firm
  10. cut into chunks and blitz in 2 or 3 batches until completely smooth and creamy
  11. freeze in a container until solid again then serve

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