I covet Pistachio Ice Cream. Any time I wander into an ice cream parlor (do people still say ice cream parlor?), the first dip, and yes I either do a double or triple scoop, is pistachio.
Since my monthly order from the Oklahoma Food Coop arrived yesterday, and of course my favorite local source for homegrown and raised farm eggs from The Farm On Fishmarket was among my order, I thought I would knock out my own version of pistachio ice cream. Technically this a frozen custard because of the delicious farm fresh eggs, so Pistachio Frozen custard it is.
Try a drizzle of my homemade Pomegranate Syrup/Molasses on top if you want to get all fancy and serve this frozen custard at a dinner party.
2 cups whole milk
1 cup heavy cream
1 cup roasted shelled pistachios (1/4 cup reserved )
3/4 cup sugar, divided (1/2 and 1/4 cups)
3 whole large eggs
3 large egg yolks
1 overflow tablespoon vanilla extract
1/2 teaspoon almond extract
- In your food processor, process the pistachio nut along with 1/2 cup sugar to a fine coarse meal. Begin scalding (below a simmer) the milk and heavy cream together along with the vanilla. Add the fine chopped pistachio mixture and let the nuts and sugar steep the flavor, color, and sweetness into the milk. Do this slowly for around 15 minutes.
- Using a fine mesh strainer, strain out the nut from the milk and reserving the hotmilk in a mixing bowl. Discard the soft strained ground pistachio. Gradually add the milk and whisk vigorously into a mixing bowl containing the whole eggs, egg yolk, remaining 1/4 cup of sugar, and the almond extract… you want to temper the eggs. Transfer the egg and milk mixture back to the original pot and begin heating slowly to “cook” your custard. The mixture is ready when you can draw a line with your finger through the back of a coated wooden spoon, and the line holds. This is called Nappe (Na-Pay).
- Pour the cooked custard into a shallow dish or bowl and chill overnight. If you’re in a hurry, place the bowl over another bowl filled with ice, and whisk until chilled. I prefer overnight as to really develop those flavors into the custard, but you do you.
- Pour the chilled custard into your ice cream maker and process according to the manufacturer's directions. Mix in the remaining 1/4 cup pistachio (give them a light chop first) and place the container backing the freezer to set up. Serve when firm… add mini chocolate chips, sprinkles, or even try homemade pomegranate molasses drizzled on top for a more “grown up” taste.