Pistachio Ice Cream
Egg-free pistachio ice cream with a real, toasty nut flavour from home-made pistachio paste. Naturally pale green, never neon.
← Nouns Cooking · Dessert Parlour
Ingredients
- 120 g shelled unsalted pistachios, plus extra to serve
- 100 g Sugar
- 300 ml whole milk
- 300 ml double cream
- ¼ tsp Almond extract (optional)
- 1 pinch Salt
Method
- Blitz the pistachios with the sugar in a food processor for 2–3 min, scraping down the sides, until they form a fine, damp paste.
- Warm the milk in a pan until steaming, then stir in the pistachio paste and salt. Take off the heat and leave to steep for 30 min.
- Blend the mixture as smooth as you can, then stir in the cream and almond extract. Chill until very cold.
- Churn in an ice cream maker, then freeze until firm. Without a machine, freeze in a shallow tub for about 5 hours, beating it hard with a fork every hour or so.
- Soften for 5 min before scooping and scatter with chopped pistachios.
Tips
- For an extra-smooth texture, strain out the pistachio bits after steeping (you lose a little flavour).
- Contains pistachios; the almond extract is optional.
Sources
Written in our own words after cross-checking these recipes:
Open Pistachio Ice Cream in Nouns Cooking