Thursday, 2 January 2014


                                                                      Foto> Google

Pistachio Ice Cream
300ml milk
½ tsp almond extract
3 egg yolks
85g caster sugar
3 drops green food colouring, optional
175g pistachio nuts, shelled and roughly chopped, plus extra to decorate
300ml double cream, lightly whipped
Heat the milk in a heavy saucepan and bring almost to the boil.
Stir in the almond extract.
Beat the egg yolks and sugar in a large bowl until creamy.
Stir in the milk, then strain back into the saucepan.
Cook the mixture over a low heat, stirring constantly, until the mixture thickens slightly, or just coats the back of a spoon.
Do not boil the mixture or the custard will curdle.
Pour back into the bowl, stir in the food colouring, if using, and the pistachio nuts, and allow to cool completely.
Fold the cream into the cooled custard.
To freeze the ice cream by hand, pour the mixture into a freezerproof container and freeze for 3–4 hours, then use a fork to break up any ice crystals.
Freeze for a further 2 hours and repeat the process.
Freeze until ready to serve.

To freeze the ice cream in an ice cream machine, pour in the mixture and churn according to the manufacturer’s instructions.
This should take about 20–30 minutes.
Transfer to a freezerproof container and freeze until ready to serve.
Remove the ice cream from the freezer 15 minutes prior to serving. Serve scoops scattered with chopped pistachios.*

1 cup unsalted shelled pistachios
1 cup sugar
2 cups milk (do not use low-fat or nonfat)
3 cups heavy cream
12 large egg yolks
1/2 teaspoon almond extract
1 cup whipped cream, for garnish
1 cup unsalted shelled pistachios, toasted, coarsely chopped, for garnish


Finely grind 1 cup of the pistachios and 1/2 cup of the sugar in a food processor, being careful not to turn the mixture into butter.
Bring the milk and cream to a boil in heavy large saucepan.
Remove from heat.

Combine the egg yolks and remaining 1/2-cup sugar in a mixing bowl and whisk to blend. Gradually whisk 1 cup of the hot milk mixture into the eggs.
Gradually add the egg mixture in a slow, steady stream into the hot cream in the saucepan.
Cook over low heat, stirring occasionally, until the custard thickens enough to coat the back of a spoon and reaches 170 degrees on an instant-read thermometer, about 6 minutes.

Remove from the heat and strain into a large bowl.
Add pistachio mixture and almond extract.
Cover with plastic wrap, pressing down against the surface to keep a skin from forming, and chill in the refrigerator for at least 2 hours.

Remove from the refrigerator and pour into the bowl of an ice cream machine.
Freeze according to the manufacturer's instructions.
After the ice cream is made, transfer to an airtight container and freeze until ready to serve.
Garnish with whipped cream and toasted pistachios.Foodnetwork*