Homemade pistachio ice cream

Step-by-step cooking

1. Step 1:

   

   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 indicates the weight of the already peeled nuts. Take the fattest cream, at least 33%, natural and high-quality.

2. Step 2:

   

   First of all, prepare the nuts and this will probably be the most time-consuming process in the whole recipe. Peel the pistachios first from the shell, then pour boiling water over the kernels and leave for 15 minutes. Put them in a colander and rinse with cold water. Peel the pistachios from the steamed film, now it will be easy enough to do. Wash the nuts again, let the water drain and dry them between two towels.

3. Step 3:

   

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

4. Step 4:

   

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

5. Step 5:

   

   Pour the heavy cream, milk-pistachio mixture, the second half of sugar and a pinch of vanilla into a saucepan with a thick bottom. Put on the stove for medium heat and, stirring constantly, bring the mixture to a boil. As soon as the first bubbles appear, remove the saucepan from the stove, without letting the mixture boil.

7. Step 6:

   

   Whisk the yolks with sugar with a whisk until they lighten and increase in volume. Pour the hot creamy pistachio base into the yolk mass in several steps. At the same time, it is necessary to constantly intensively beat the mass so that the yolks do not curdle from the high temperature.

8. Step 7:

   

   Pour the resulting mixture back into the saucepan and put it on low heat. Boil it with intense stirring, without letting it boil, otherwise the yolks may curdle. As soon as the cream begins to thicken, leaving a trace on the spoon, remove it from the stove.

9. Step 8:

   

   Pass the boiled cream through a fine sieve.

10. Step 9:

    

    Then pour into a container for freezing. While stirring, let it cool to room temperature and put it 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.

11. Step 10:

    

    Serve ice cream sprinkled with chopped pistachios or waffles, chocolate, other nuts or syrup. The ice cream itself turns out to be moderately sweet, with a delicate creamy pistachio flavor. Enjoy your meal!