Pistachio ice cream

Pistachio ice cream

This is my favourite ice cream flavour but you have to use pistachio paste either bought or made with ground pistachios and a sugar syrup processed in a high powered blender or food processor – a magimix food processor works well.

Makes 1.2 litres | Pre-freezing required

Pistachio paste

150 grams pistachio
75 grams castor sugar
3 tbls water
4 tbls almond oil

  1. Roast pistachios in a preheated oven 150 C for 15 minutes
  2. Over medium heat swirl (without stirring) sugar and water in a heavy based saucepan until mixture reaches 120 C and is a light golden colour
  3. Remove from heat and add roasted pistachios, stir until crystallizes, then spread on a lined baking tray and leave to cool
  4. Process nuts in a food processor or high powered blended until fine
  5. Add oil and process until mixture is smooth

Ice cream

2 large eggs
1/2 cup (110 grams) castor sugar
2 cups (500 mls) double cream
1 cup (150mls) whole milk
1 teaspoon vanilla
1/2 cup pistachio paste

  1. Whisk eggs, then gradually add the sugar
  2. Whisk in vanilla, cream and milk until just combined
  3. In a separate bowl slowly add about 1 cup of the cream mixture to the pistachio paste, mixing well after each addition. Then add to the remaining cream mixture and stir until combined
  4. Freeze according to the ice cream maker instructions

If you do not have an ice cream maker, use the freezing method described in the below recipe:

Amaretto ice cream

Amaretto ice cream