Tuesday, April 27, 2010

Pistachio Ice Cream

I've had a lovely bag of pistachios burning a hole in my cupboard for much too long. Sorry I've been missing in action in Ice Cream Land-- Cupcake Land has taken over my entire LIFE! Finally a day off and instead of lying around in bed... I got up for some Spring cleaning, which led me to open the cupboard and see my pal Pistachio Bag.

Must. Make. Ice Cream. I modified this ice cream between my David Leibovitz "Perfect Scoop" classic recipes and one I found on the Food Network made by Emeril Lagasse! The flavour is a nice combination of vanilla, almond extract and bits of pistachio... the lightest of green in color as well... Enjoy! :)

{Pistachio Ice Cream}

You will need:

3 cups heavy cream

3 egg yolks

1 cup shelled pistachios

3/4 white granulated sugar

1/2 tsp pure almond extract

1/2 tsp pure vanilla extract

1. Blend half the sugar with the pistachios in a food processor until fine. Careful not to make pistachio butter.

2. Bring 2 cups heavy cream and the other half of the sugar to a low boil in a medium saucepan.

3. Slowly whisk in the heavy cream into the egg yolks.

4. Place back on stovetop, stir occasionally until custard coats the back of a wooden spoon (about 6 minutes on medium heat)

5. Slowly pour custard mixture into remaining 1 cup of heavy cream in medium bowl.

6. Mix in almond extract and vanilla extract, and pistachio/sugar combo.

7. Cover mixture with plastic wrap and chill for 60 minutes in freezer. Watch that it doesn't freeze mixture though!

8. Pour into ice cream maker and watch the pistachio nut magic unfold!!
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