Pistachio Ice Cream: Take Two

Felt compelled to make a redemption batch

You’re probably not surprised to learn that my dissatisfaction with the Pistachio gelato I made earlier this week led me to take another crack at it. I googled Pistachio Ice Cream and this recipe is one of the first hits. I decided to give it a try.

2 cups cream, 1 cup milk, 4 egg yolks, and 3/4 cup of sugar

It’s a custard recipe and it calls for using whole pistachios that you make into a paste yourself. You start by prepping the pistachios by food processing them with some sugar. Then you prep the egg yolks by adding some more sugar and whisking them.

Next, heat the milk and 1 cup of the cream with the remaining sugar and then use it to temper the eggs. As usual, no photos of the first part of the egg-tempering process.

I cooled the custard in an ice bath (not pictured) and then added the pistachio paste and 1 tsp of vanilla extract. I used the stick blender to fully homogenize everything. At that point, the base is finished.

I chilled it for like two hours and then started churning it right before a Zoom meeting. 😂

The final product scooped up easily, and tasted quite good, but had more of a vanilla flavor than I was expecting.

Nice green color too!

But overall, it came out pretty good. If I got paid to write this blog, I would consider further experimentation with other pistachio ice cream recipes so I could get the exact right pistachio flavor balance. But I don’t, so I’m going to say farewell to pistachio for now.

Next week, I’m thinking Bananas Foster ice cream. Wish me luck!