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Pistachio ice-cream
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Easy pistachio ice-cream recipe, no ice-cream maker needed.
Ingredients:
  • 100g unsalted pistachio kernels
  • 400ml thin cream
  • 375ml (1 1/2 cups) milk
  • 1 x 7cm cinnamon stick
  • 6 egg yolks
  • 215g (1 cup) caster sugar
  • 1 drop green liquid food colouring
Instructions:
  • 1. Heat a large frying pan over medium heat and toast the pistachio kernels for about 5 minutes until fragrant (see microwave tip). Let cool for 5 minutes. 2. Transfer the toasted pistachios to a food processor and pulse until finely chopped. Set aside for later use.
  • In a large saucepan over medium heat, simmer the cream, milk, and cinnamon stick. Let sit for 5 minutes to cool slightly, then remove and discard the cinnamon stick.
  • Whisk egg yolks and sugar in a heatproof jug until thick and pale. Gradually mix in warm milk until well combined.
  • Transfer the mixture into a pristine saucepan and set it over low heat. Stir the mixture continuously with a wooden spoon for about 15 minutes, or until the custard thickly coats the back of the spoon. Take the saucepan off the heat and blend in the food coloring and pistachios until fully incorporated.
  • Transfer the mixture into a shallow metal container. Cover tightly with foil and freeze for about 4 hours, or until it's almost set.
  • Using a large metal spoon, break up the ice cream. Transfer to a large bowl and use an electric beater to whip until smooth. Return the mixture to the metal container swiftly. Cover with foil and freeze for an additional 4 hours, or until firm. Serve immediately in bowls.

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