Pistachio ice cream

6 servings Prep: 10 mins, Cooking: 20 mins, Chill/rest/proof: 2 hrs By Food24
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Tap for method

Ingredients (6)

1 l full cream milk
3 cup pistachios — unsalted, shelled (1 cup roasted and crushed, reserve for the topping)
2 cup sugar
8 egg yolks
2 cup cream
green food colouring
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Method:

Combine the 2 cups of pistachios and 1 cup of sugar in the processor and grind.

Bring the pistachio mixture and milk to a boil in a large saucepan. Remove from the heat and add the food colouring.

Whisk the egg yolks and remaining 1 cup of sugar in a medium bowl. Gradually whisk in the warm milk mixture.

Return the mixture to the saucepan. Cook on low heat until the mixture thickens – stirring constantly for 10-15 minutes; do not let it boil.

Strain into a large bowl and allow to chill until cold, about 2 hours.

Stir in whipping cream and some of the chopped pistachios into the mixture. Pour the mixture into the ice-cream maker and churn.

Transfer to a freezable container and freeze.

Reprinted with permission from Apriena Jugoo Pummer. Follow on Instagram for more amazing recipes.



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