Pistachio Ice Cream

I love pistachio ice cream, but good pistachio ice cream. You know the kind that tastes like eating pistachios, not one made with the fake stuff that leave that weird taste in your mouth. Call me a purist, but I just don’t like artificial flavors, especially in ice cream, where ingredients should be simple and naturally good. If you’re a long time follower then you know most of my recipes rely on natural ingredients for flavoring, especially my ice creams, like this mint chocolate chip, made with only fresh mint leaves.So when I set out to make this pistachio ice cream, for what else but Pistachio Day which is this Friday, there wasn’t going to be any extract or food coloring. I was simply going to rely on raw pistachios that I roasted myself, just because I wanted the kitchen to smell of toasted nutty gems. If you can’t find raw pistachios, use ones already roasted, and preferably unsalted.Roasted pistachios are a must! Their flavor is enhanced and intensified, especially necessary when not using an extract. Pistachio lovers rejoice, this ice cream is distinctly pistachio, no flavoring needed. Don’t limit your love of pistachios to just ice cream either, there are endless ways to use these delectable nuts in desserts. One of my favorites is actually this pistachio tart dough, it’s a great alternative to classic tart dough, and another recipe to celebrate National Pistachio Day. This ice cream is really the base recipe for any nut. For a very creamy and smooth texture, you’ll want to use a chinois strainer, but using a fine mesh strainer you already have at home will work just fine, especially if you plan on stirring in pieces of roasted nuts.

So how do you achieve a noticeable pistachio taste in ice cream, you grind them finely with pure cane sugar, and steep in heated milk for at least 20 minutes, if not 30. The pistachios are then drained from the milk and yolk base, and you know what, the base naturally develops a subtle olive green color. I couldn’t stand to throw away those perfectly good pistachios that were still brimming with flavor. So I saved them, because I love chunky ice cream. You could skip this step, or chop and roast a whole new fresh batch of pistachios if you happen to have an abundance of pistachios around. You know what would make this ice cream even that much better, shaved dark chocolate pieces!

Ingredients {Makes 1 Quart}

3/4 cup – Raw Shelled Pistachios {or roasted unsalted}

3/4 cup – Pure Cane Sugar

3 1/4 cups – 2% Milk

1/4 teaspoon – Kosher Salt

5 large – Egg Yolks

Recipe

Preheat your oven to 350*F, and line a baking sheet with parchment paper. Place the pistachios onto the baking sheet, and bake until they begin to toast and smell nutty {about 5 minutes}. Allow to cool completely.

In a food processor, combine the cooled pistachios with the sugar and pulse until finely ground like sand, making sure not to over process to the point it becomes pasty.

Transfer the pistachio sugar mixture into a saucepan, and stir in the milk and salt. Over medium-high heat, cook the mixture until it begins bubble. Remove from heat, and allow to steep with lid covered completely until distinct pistachio flavor develops {about 20 minutes}. Taste the base to monitor its progress.

Make the base, by whisking the yolks in a heatproof bowl. Set aside. Return the saucepan back onto medium-high heat uncovered, and bring to a simmer. Reduce heat to low. Scoop 1/2 cup of the hot mixture and carefully add into the yolks while whisking constantly. Repeat with another 1/2 cup. Increase heat back to medium, stir the yolk mixture into the saucepan with a clean spatula or wooden spoon.

Cook the base carefully over medium heat, stirring constantly, until it has thickened and coats the back of the spatula leaving a clear path when you run your finger {about 1 to 2 minutes}.

Strain the base through a fine mesh strainer into a clean bowl, set over an ice water bath. Use your spatula to press the nuts into the strainer, removing as much liquid as possible. Place the drained nuts into an air tight container, cover with plastic wrap, and freeze until ready to stir into ice cream. Stir the base occasionally, until it has cooled to room temperature. Remove from ice bath, and cover directly with plastic wrap. Cover tightly and refrigerate for at least 2 hours, preferably overnight.

To freeze, carefully poured the chilled base in your ice cream machine and churn according to the manufactures’ directions. In the meantime, place the container you’ll be using in the freezer, and remove pistachios from freezer. Just as the ice cream develops the consistency of soft serve, gently add in the pistachios, and continuing churning just until incorporated. Enjoy right away, or freeze at least 4 hours for a harder consistency.