We've been having fun with our new ice cream maker. Erik developed a
serious addiction to pistachio ice cream/gelato in France, so he wanted to try
making some at home. It's not a very common flavor around here, and some
commercial versions are a little too sweet, not enough pistachio flavor, etc.
Here's the recipe we tried, from Epicurious.com:

http://www.epicurious.com/recipes/re...ews/views/5902

Pistachio Ice Cream

1 cup unsalted shelled pistachios
3/4 cup sugar
2 cups milk (do not use low-fat or nonfat)
1/2 teaspoon almond extract

4 large egg yolks

1 cup whipping cream
3/4 cup unsalted shelled pistachios, toasted, coarsely chopped

Finely grind 1 cup pistachios and 1/4 cup sugar in processor. Bring milk
and ground pistachio mixture to boil in heavy large saucepan. Remove from
heat. Mix in almond extract.

Whisk egg yolks and remaining 1/2 cup sugar in medium bowl. Gradually
whisk in hot milk mixture. Return custard to saucepan. Cook over low heat
until custard thickens and leaves path on back of spoon when finger is
drawn across, stirring constantly, about 10 minutes (do not boil). Strain
into large bowl. Chill until cold, about 2 hours.

Stir 1 cup whipping cream and chopped pistachios into custard. Process
mixture in ice cream maker according to manufacturer's instructions.
Transfer to container and freeze. (Ice cream can be prepared 3 days
ahead.)

---------------------------------------------------------------

We did a taste test today, and it's very, very good. I did strain out the
ground pistachios after cooking it in the milk (we used whole milk) because I
wasn't sure that we wanted that grainy a texture in the final product. I also
skipped adding the extra pistachios in the final step before processing, per
Erik's request. There's no food coloring added in the recipe, so the end
result is a slightly muddy greenish-beige color.

This is actually good enough for our tastes, but we'll continue to experiment
more with other flavors. I could see using a variation of this recipe to make
hazelnut ice cream, or even better, chocolate-hazelnut. ~

Ariane

Ariane Jenkins > said:

> We've been having fun with our new ice cream maker. Erik developed a
> serious addiction to pistachio ice cream/gelato in France, so he wanted to try
> making some at home. It's not a very common flavor around here, and some
> commercial versions are a little too sweet, not enough pistachio flavor, etc.
> Here's the recipe we tried, from Epicurious.com:
>
> http://www.epicurious.com/recipes/re...ews/views/5902
>
> Pistachio Ice Cream

You're just plain evil! ;-) This looks amazing!

Carol
--
http://tinyurl.com/9hjxt

Ariane Jenkins wrote:

> We've been having fun with our new ice cream maker. Erik developed a
> serious addiction to pistachio ice cream/gelato in France, so he wanted to try
> making some at home. It's not a very common flavor around here, and some
> commercial versions are a little too sweet, not enough pistachio flavor, etc.
> Here's the recipe we tried, from Epicurious.com:
>
> http://www.epicurious.com/recipes/re...ews/views/5902
>
> Pistachio Ice Cream
>
> 1 cup unsalted shelled pistachios
> 3/4 cup sugar
> 2 cups milk (do not use low-fat or nonfat)
> 1/2 teaspoon almond extract
>
> 4 large egg yolks
>
> 1 cup whipping cream
> 3/4 cup unsalted shelled pistachios, toasted, coarsely chopped
>
> Finely grind 1 cup pistachios and 1/4 cup sugar in processor. Bring milk
> and ground pistachio mixture to boil in heavy large saucepan. Remove from
> heat. Mix in almond extract.
>
> Whisk egg yolks and remaining 1/2 cup sugar in medium bowl. Gradually
> whisk in hot milk mixture. Return custard to saucepan. Cook over low heat
> until custard thickens and leaves path on back of spoon when finger is
> drawn across, stirring constantly, about 10 minutes (do not boil). Strain
> into large bowl. Chill until cold, about 2 hours.
>
> Stir 1 cup whipping cream and chopped pistachios into custard. Process
> mixture in ice cream maker according to manufacturer's instructions.
> Transfer to container and freeze. (Ice cream can be prepared 3 days
> ahead.)
>
> ---------------------------------------------------------------
>
> We did a taste test today, and it's very, very good. I did strain out the
> ground pistachios after cooking it in the milk (we used whole milk) because I
> wasn't sure that we wanted that grainy a texture in the final product. I also
> skipped adding the extra pistachios in the final step before processing, per
> Erik's request. There's no food coloring added in the recipe, so the end
> result is a slightly muddy greenish-beige color.
>
> This is actually good enough for our tastes, but we'll continue to experiment
> more with other flavors. I could see using a variation of this recipe to make
> hazelnut ice cream, or even better, chocolate-hazelnut. ~
>
> Ariane
>
>
Yum! I love pistachio ice cream! I actually have some
pistachio extract, but I think I am too used to almond extract
to use that.

--
Jean B.

On Wed 31 Aug 2005 08:12:10p, Jean B. wrote in rec.food.cooking:

> Yum! I love pistachio ice cream! I actually have some
> pistachio extract, but I think I am too used to almond extract
> to use that.

Maybe some of each?

--
Wayne Boatwright *¿*
____________________________________________

My doctor told me to stop having intimate dinners for four,
unless there are three other people.

On Wed, 31 Aug 2005 23:12:10 -0400, Jean B. > wrote:
>>
> Yum! I love pistachio ice cream! I actually have some
> pistachio extract, but I think I am too used to almond extract
> to use that.
>

We didn't have any pistachio extract, but I think I recall seeing some
at the store, along with hazelnut extract. That sounded like something that
might be interesting to experiment with in the future.

The almond extract was from Penzey's and I use it so infrequently,
it'll last me years. I was wary of it tasting too strong in the ice cream,
but nope...turned out great. Erik's already eaten most of it!

Ariane