Name: Pistachio Ice Cream
Yield: Yield: 3 lb/1.36 kg
Ingredients: 6 egg yolks; ½ tsp/2 g salt; 7 oz/198 g sugar; 4 oz/113 g shelled pistachios; 1 qt/960 mL half-and-half

In a saucepan over medium heat, bring the half-and-half, pistachios, salt, and half of the sugar to a boil, stirring constantly.

Allow to sit for 5 minutes, then purée in a blender until very smooth and strain through a fine-mesh strainer if necessary.

Combine the egg yolks and the remaining sugar and temper with the pistachio cream. Place over modera

Pistachio Ice Cream

Ingredients

Method

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