Pistachio Ice Cream

Name: Pistachio Ice Cream
Yield: Approximately 2 quarts (1 L 920 ml)
Ingredients: 10 ounces (285 g) pistachios; 2 teaspoons (10 ml) vanilla extract; 5 ounces (140 g) granulated sugar; 1 quart (960 ml) half-and-half; 3 cups (720 ml) whole milk; 10 egg yolks (⅞ cup/210 ml); 1 vanilla bean, split lengthwise

Preparation info

Approximately
2
quarts

Difficulty
Easy

Appears in

The Advanced Professional Pastry Chef

By Bo Friberg

Published 2003

About

Contrary to the impression you might get from many commercial pistachio ice creams, pistachios have a mild flavor and are not nearly green enough to color the ice cream to the bright shade commonly seen. This recipe makes an ice cream with a delicious, subtle taste and just a hint of green color, which comes naturally from the nuts.

Ingredients

10 ounces (285 g) pistachios
3 cups (720

Dessert
Vegetarian
Gluten-free

Method

Boil the pistachios in lightly salted water for 1 minute. Drain, cool, and remove the skin by rubbing the nuts between your fingers. Dry the nuts at 325°F (163°C) without toasting. Reserve 2 ounces (55 g) nuts and grind the remainder finely.
Combine the ground pist