I have a confession to make, I have never ever had pistachio ice cream. Never. But I like pistachios a lot. They taste like pringles, which is a-okay with me! I like pringles.
This message has not been brought to you by Pringles, is has been brought to you by Wonderful Pistachios.
Anyway, I wanted to give the green concoction a go, because I really wanted to try some ice cream. Plus, I had all the ingredients on hand, what could be better than that? This time, it didn’t take me too long to shell the pistachios. Well, it probably did, but I didn’t really notice.
After which, I ground them until nicely ground, but not too much to turn them into pistachio butter! After which, I put them into the milk to heat up and make the ice cream base. I used
this ice cream base to make the mixture, I simply nixed the vanilla beans and replaced it with about 1/2 tsp of almond extract. I also added the same amount of vanilla extract to round it out a little bit.
Now, this part was entirely optional, but I added a TEENSY bit of green gel food coloring. Like, I dipped the tip of a toothpick into the gel and stirred that into the mixture. I just wanted that fun green, but if that isn’t to your liking, feel free to leave it out.
I at first strained it, just to get out the eggy chunks out (in case any of the yolks scrambled), but I noticed that the sieve totally strained out the pistachio bits! So, I stirred them back in, they really give the ice cream more texture as well as a nice salty/pistachio flavor.
Its worth a go! Give it a try and let me know!
Pistachio Ice Cream
1 1/2 teaspoons unflavored gelatin
1 tablespoon water
3 cups low-fat milk, divided
3 large egg yolks
1 14-ounce can nonfat sweetened condensed milk
1/2 cup shelled salted pistachios, ground fine.
1/2 tsp. Almond Extract
1/2 tsp. Vanilla Extract
1. Grind pistachios in a good processor until fine. Add to milk over the saucepan.
2.Sprinkle gelatin over water in a small bowl; let stand, stirring once or twice, while you make the base for the ice cream.
3.Pour 1 1/2 cups milk into a large saucepan. Add the extracts.
4. Heat the milk mixture over medium heat until steaming. Whisk egg yolks and condensed milk in a medium bowl. Gradually pour in the hot milk, whisking until blended. Return the mixture to the pan and cook over medium heat, stirring with a wooden spoon, until the back of the spoon is lightly coated, 3 to 5 minutes. Do not bring to a boil or the custard will curdle.
5. Strain the custard through a fine-mesh sieve into a clean large bowl. (OPTIONAL) Add the softened gelatin and whisk until melted. Whisk in the remaining 1 1/2 cups milk. Cover and refrigerate until chilled, at least 2 hours (It took three and a half for me, this is a super important step! It ensures a smoother texture!).
6. Whisk the ice cream mixture and pour into the canister of an ice cream maker. Freeze according to manufacturer’s directions. If necessary, place the ice cream in the freezer to firm up before serving