Culinary Institute of America

Pistachio Ice Cream

Preparation info
  • Yield:

    3

    lb
    • Difficulty

      Easy

Appears in
Street Foods
Street Foods

By Hinnerk von Bargen and Culinary Institute of America

Published 2015

  • About

Ingredients

  • 1 qt/960 mL half-and-half
  • 4 oz/113

Method

  1. In a saucepan over medium heat, bring the half-and-half, pistachios, salt, and half of the sugar to a boil, stirring constantly.
  2. Allow to sit for 5 minutes, then purée in a blender until very smooth and strain through a fine-mesh strainer if necessary.
  3. Combine the egg yolks and the remaining sugar and temper with the pistachio cream. Place over modera