Pistachio ice cream is probably my favorite ice cream. It is extra good when you have made it yourself ????
150 g pistachio kernels
50 g sugar
1 vanilla bean of good quality (eg Tahiti)
5 dl milk
3 dl cream
6 egg yolks
100 g sugar
Crush pistachio kernels in a blender with 50 g sugar. Divide the vanilla bean lengthwise and scrape out the seeds. Slowly boil milk and cream with the pistachio kernels and vanilla bean including seeds. Set the pan aside and let it simmer for 20 minutes. Beat egg yolks and 100 g sugar until eggy. Add the milk and vanilla mixture to the egg mixture while stirring. Return this mixture to the pan and heat to 80 degrees while stirring until it thickens. Run the mixture one more time with a hand mixer, strain it into a bowl and cool. Run in ice cream machine until done.
Here I have served the ice cream with French vanilla macaroon and a coulis of raspberries and blueberries, which I have run together with a hand mixer, silt and seasoned with powdered sugar.
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