Recipe

Pistachio Crunch Ice Cream Recipe

Add Step-by-Step Photos	Myhusbandcooks / All my dishes 1 year, 6 months ago You haven't taken full advantage of your ice cream maker if you haven't made this ice cream. Sweet and buttery ice cream with the subtle and delicious taste of pistachios -- plus, that excellent nutty crunch! Prep:150m Cook:20m Servings:8	Myhusbandco
	icecream dessert pistachio nut easy

Pulverize the pistac

Whisk sugar with egg

Add pulverized nuts

Add crushed nuts to

Churn your ice cream

Delight in your ice

Add Photos

Does this look good? Yeah! / Nope

Fans

aimee

kaeri

peacekeepe

jayachaudh

Ingredients

3 cups heavy cream

4 egg yolks

1 cup shelled unsalted pistachios (Half Pulverized, Half Chopped)

1 cup sugar

1 tsp. salt

Special Equipment:

Probe or Candy Thermometer

Double boiler or 1 medium saucepan + 1 medium size bowl

Ice cream maker

Directions

Using a food processor, pulverize 1/2 cup of pistachios until they are close to the consistency of gravel-like cornmeal. It does not need to be like flour, but there shouldn’t be any large pieces.

Time to make a double boiler if you don’t have one. Fill a medium-sized pot or saucepan with about an inch of water. Find a metal or glass bowl (something heat resistant) that sits on the pot high enough so that it doesn’t touch the water. This is a double boiler. This recipe can be done without a double boiler, but this set up prevents the eggs from cooking.

Once the double boiler is set up, pour the cream into the bowl, add the salt and pulverized pistachios, and heat over medium high heat. Whisk the mixture regularly to prevent a skin from forming.

In a large bowl, whisk together the sugar and the egg yolks. It will come together as a thick paste. This step is important because you are going to add hot cream to this later and the sugar minimizes the chance of curdling the eggs.

Time to temper. Tempering also prevents the eggs from cooking by slowly raising the temperature of the eggs. This is done by ladling part of the hot mixture to the eggs while whisking, and then adding the warmed egg mixture to the remainder of the hot mixture.

Now that you know how to temper, try it here: Once the cream reaches about 140F, remove the bowl from the double boiler. Next, begin to ladle about 1/2 cup of cream at a time into the eggs while whisking. Continue until you’ve moved about half of the hot mixture to the eggs. Now, add the egg mixture to the hot cream and return to the double boiler. You’ve now tempered.

Continue to whisk and heat the mixture until it thickens or reaches 160F, whichever comes LAST. This is import because 160F will ensure there is no salmonella, etc., in the mixture. The thickness of the mixture should be enough to coat the back of a spoon.

Place the cream into a container and cover. Place in the refrigerator overnight or in the freezer for 2 to 2 1/2 hrs (check at 90 min as your freezer may be colder than mine). It is better overnight, but the goal is to get the cream as cold as possible before churning. This will enhance texture.

Once the temperature of the mixture is cold (below 40F), add it to your ice cream machine along with 1/2 cup of crushed or chopped pistachios. Churn the mixture until it is at least soft serve consistency. Once done, place in freezer for at least an hour to firm up. Serve. Enjoy!

Recent Gawkers

haunt

michavio

zinon

meskarun

nlt

hottmomo

anjlika

pinkands

strawber

kaeri

jackal

thepiggs

Not quite what you're looking for? See more Dessert / Frozen

Or see more just like this

Comments

kristopher 1 year, 6 months ago said:
Wow. Wow. This is such an amazing recipe and documentation.

Beautiful.

edensong 1 year, 3 months ago said:
I don't have an ice maker, but this is quite the recipe and very tempting. Terrific images.

hottamale 1 year, 2 months ago said:
You know you have something special when you can taste the recipe just by seeing the picture. This has moved to the top of my "must try soon" list!

aimee 1 year ago said:
Mmm... was thinking of making ice cream soon, but didn't decide on a flavor yet. This recipe has convinced me! Plus, with all the cheap pistachio ice creams that have almonds instead of pistachios... *sigh* And I'm sure it tastes worlds better too. =)

pinkpasta 10 months, 3 weeks ago said:
I just got an ice cream maker for my birthday...like a really nice one. My husband went all out and splurged as he knew I wanted one so bad. Well, I have not even used it yet and I've had it since June! We will make this recipe as our first one!!
So...thanks for sharing! (I'll let you know how it turns out!)

pinkpasta 10 months, 3 weeks ago said:
Just wanted to say "Thanks" for accepting my buddy invite! :)

blondie80 3 months, 2 weeks ago said:
This looks amazing! Thank you.

kaeri 1 month ago said:
Made this yesterday morning and tried it after ripening last night. It is absolutely *perfect* as-is... Bravo! Made me want to run back and make a batch of old-school butter-pecan!

Add a Comment