Reviews
Add Rating & Review
8 Ratings
5 star values:
6
4 star values:
2
3 star values:
0
2 star values:
0
1 star values:
0
Back to Pistachio Ice Cream
All Reviews for Pistachio Ice Cream
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Gallery
Pistachio Ice Cream
Credit:
John Kernick
Recipe Summary
Yield: Makes 1 1/2 quarts
Ingredients
Ingredient Checklist
2 1/2 cups heavy cream
2 cups whole milk
8 large egg yolks
3/4 cup sugar
1/4 teaspoon salt
1/4 cup pistachio paste
Gallery
Pistachio Ice Cream
Credit:
John Kernick
Recipe Summary
Yield: Makes 1 1/2 quarts
Gallery
Pistachio Ice Cream
Credit:
John Kernick
Pistachio Ice Cream
Credit:
John Kernick
Pistachio Ice Cream
Recipe Summary
Yield: Makes 1 1/2 quarts
Recipe Summary
Yield: Makes 1 1/2 quarts
Yield: Makes 1 1/2 quarts
Makes 1 1/2 quarts
Ingredients
Ingredients
- 2 1/2 cups heavy cream
- 2 cups whole milk
- 8 large egg yolks
- 3/4 cup sugar
- 1/4 teaspoon salt
- 1/4 cup pistachio paste
Directions
Put cream and milk into a medium saucepan over medium-high heat. Heat the mixture until hot (do not let simmer), about 2 minutes. Remove mixture from heat; cover, and let stand 30 minutes.
Prepare an ice-water bath; set aside. Put yolks, sugar, and salt into the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed until yolk mixture has tripled in volume and can hold a ribbon on surface for 2 seconds, about 3 minutes.
Reduce speed to medium. Ladle 1 cup cream mixture in a slow stream into yolk mixture to temper it. Add another cup cream mixture; beat to combine. Transfer mixture to saucepan; cook over medium- high heat, stirring constantly, until it is thick enough to coat the back of a wooden spoon and an instant-read thermometer registers 180 degrees; 5 to 7 minutes. Stir 1/4 cup pistachio paste into custard.
Pour custard through a medium-mesh sieve into a bowl set in ice-water bath. Let cool completely, stirring often.
Freeze custard in an ice cream maker according to manufacturer’s instructions. Serve immediately, or freeze in an airtight plastic container until ready to serve. If frozen for more than 4 hours, let ice cream stand at room temperature 15 to 20 minutes before serving.
Reviews
Add Rating & Review
8 Ratings
5 star values:
6
4 star values:
2
3 star values:
0
2 star values:
0
1 star values:
0
Reviews
Add Rating & Review
8 Ratings
5 star values:
6
4 star values:
2
3 star values:
0
2 star values:
0
1 star values:
0
Add Rating & Review
8 Ratings
5 star values:
6
4 star values:
2
3 star values:
0
2 star values:
0
1 star values:
0
8 Ratings
5 star values:
6
4 star values:
2
3 star values:
0
2 star values:
0
1 star values:
0
8 Ratings
5 star values:
6
4 star values:
2
3 star values:
0
2 star values:
0
1 star values:
0
- 5 star values:
- 6
- 4 star values:
- 2
- 3 star values:
- 0
- 2 star values:
- 0
- 1 star values:
- 0
All Reviews for Pistachio Ice Cream
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Pistachio Ice Cream
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
