Homemade pistachio ice cream

4 servings
1 day

Instead of pistachios, there can be any other basis: fruits, berries, other nuts.

How to make homemade pistachio ice cream? Prepare the products. All dairy products and eggs can be taken immediately from the refrigerator. Take pistachios of any size, but unsalted. The recipe lists the weight of nuts already peeled. Take the fattest cream, at least 33%, natural and high quality.

First of all, prepare the nuts and it will be perhaps the most time-consuming process in the entire recipe. First peel the pistachios from the shell, then pour boiling water over the kernels and leave for 15 minutes. Tip them into a colander and rinse with cold water. Clean the pistachios from the steamed film, now it will be easy enough. Rinse the nuts again, let the water drain and dry them between two towels.

Pour clean nuts on a baking sheet and send to the oven for 5-7 minutes at t 180 ° C so that they dry. If you cook nuts in advance, you can let them dry well in a natural way. Then pour the nuts into the blender bowl, add all the milk and grind the products at high speed for about 2 minutes, until well smooth.

While the nuts are being crushed, separate the yolks into a whipping bowl and pour 1/2 of the sugar, i. e. 50 grams, into them.

Pour fatty cream, a milk-pistachio mixture, the second half of sugar and a pinch of vanillin into a saucepan with a thick bottom. Place on the stove to medium heat and, stirring constantly, bring the mixture to a boil. As soon as the first bubbles appear, remove the saucepan from the stove, preventing the mixture from boiling.

Beat the yolks with the sugar with a whisk until they shine and increase in volume. Pour a hot creamy pistachio base into the yolk mass in several steps. In this case, you need to constantly vigorously beat the mass so that the yolks do not curl up from the high temperature.

Pour the resulting mixture back into the saucepan and place on a low heat. Boil it with intense stirring, preventing boiling, otherwise the yolks can curl up. Once the cream starts to thicken, leaving a trace on the spoon, remove it from the stove.

Pass the boiled cream through a fine sieve.

Then transfer to a container for freezing. Stirring, let it cool to room temperature and put in the freezer. After 1 hour, remove the container, mix the contents and return to the freezer until completely frozen. Theoretically, this is for 6-8 hours, I cook in advance and it costs me about a day.

Serve ice cream with crushed pistachios or waffles, chocolate, other nuts or syrup. Ice cream in itself is moderately sweet, with a delicate creamy pistachio taste. Enjoy your meal!

Be sure to wash your eggs before use, as even the seemingly clean shell may contain harmful bacteria. It is best to use food detergents and a brush.

How vanilla, vanillin, vanilla extract and vanilla sugar differ, how to properly apply and replace them so as not to spoil the taste of the dish, read this article.

It is very convenient to make labels on home-frozen packages, where you indicate what is frozen and when (write in pencil, as ink from the pen can flow). So you will surely know the shelf life and easily find what you need in the full freezer.