Pistachio Ice Cream Recipe by The Bake Boss

• 120g Pistachios (shelled)
• 300ml Whole milk
• 1 tsp Vanilla extract
• 300ml Double cream
• 80g Caster sugar
• 4 large egg yolks

Begin by placing two-thirds (80g) of the Pistachios and half (40g) of the sugar into a food processor and blitz to a fine powder. Mix this into the milk.

Gently heat the milk and the Pistachio and sugar mixture in a saucepan, just before it reaches boiling point take the pan off the heat and add the vanilla extract.

Whilst the milk is heating, whisk the remaining 40g sugar with the egg yolks until thick and pale.

Now, slowly whisk the hot milk into the egg yolk mixture till combined then return to the saucepan and stir continuously on a medium heat for about 10 mins until the custard has thickened. Strain into a bowl and chill in the fridge overnight (or for at least 2 hours). Be sure to place cling film or waxed paper over the top of the surface of the custard to prevent a skin forming.

The next day, lightly whisk the cold chilled custard so that it is a uniform consistency. Then lightly beat the double cream and fold this into the custard.

Lastly roughly chop the remaining 40g pistachios and add to the custard. Pour this into an ice cream maker and churn for about 30mins. Then remove and place in a container (I use a Silverwood loaf tin) and freeze. 

When you want to serve, let the ice cream come to room temperature for 10-15mins depending on how long it has been frozen for. I find if I make this in the morning it only needs 10mins if serving the same day, however the next day it always takes a bit longer,

Recipe and images courtesy of Ashley Hodge aka The Bake Boss @the_bake_boss

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