Today we tackle the trendy ingredient, the pistachio, with a recipe that fall in love to anyone who tries it: if you want you know how to make a creamy homemade pistachio ice cream, you have to read this post and try this recipe: you'll make the best pistachio ice cream that you can imagine.
Make this recipe for homemade ice cream is easy, plus we use natural ingredients. As soon as you taste it, you'll see I'm not exaggerating at all about how delicious it is, and you'll keep making it until you run your go-to store out of pistachios.
This homemade pistachio ice cream is a creamy ice cream that is going to win you over. Its flavor is wonderful and since you're also the one making it, with your household refrigerator, you will know everything it contains. You'll see that making a homemade ice cream with natural ingredients it's very easy, what's left as creamy as the one from your favorite ice cream shop and that the result has nothing to do with commercial ice cream. Claudia's word!
Let's make the pistachio ice cream with a refrigerator with compressor, like the Magimix Expert ice cream maker, but you can do it with any ice cream maker, with a compressor or without one. In the latter case, you just need to plan a little ahead and put the bowl in the freezer 24 hours beforehand so it's nice and cold and you can have your pistachio ice cream homemade and very creamy. I hope you enjoy it. I loved it!
Ingredients
- 500 ml of whole milk
- 6 egg yolks
- 50 g of shelled pistachios
- 125 g of sugar
- 1/2 coffee teaspoon of agar-agar
- Vanilla paste or the seeds from a vanilla bean
- 30 g peeled pistachios
Preparation
- Put the 50 g of shelled pistachios in a mortar and crush them until a paste forms. If you prefer, you can buy it ready-made, but make sure it's pure pistachio paste, with no sugar.
- Put the milk in a saucepan and heat it over medium-low heat.
- In a bowl, beat the 6 egg yolks with 125 g of sugar until they start to pale. Add the agar-agar and vanilla paste (or the seeds from the pod) and stir so all the ingredients are well mixed.
- When the milk comes to a boil, pour it into the bowl and whisk with a balloon whisk until fully incorporated. Return the mixture to the saucepan, put it back on the heat, and let it cook over low heat, stirring constantly with a spatula. Cook the mixture until it reaches 83-85º C.
- As soon as it reaches temperature, strain the mixture through a fine-mesh sieve into an airtight container and add the pistachio paste. Stir well to incorporate it or use an immersion blender to make it uniform. Cover it and place it in the refrigerator to chill for at least 2–3 hours.
- Once 2-3 hours have passed, take the mixture out of the refrigerator and whisk well with a hand whisk.
- Turn on your Magimix Expert ice cream maker, press the mode Artisanal ice cream and pour in the mixture when the paddle starts to turn.
- A few minutes before the ice cream is ready, add the shelled pistachios to incorporate them into the ice cream.
- Serve a generous spoonful right away in your ice cream sundae favorite or put it in the freezer to enjoy it whenever you want.
Suggestions
- You'll see that in step 1 of the preparation we didn't include the option of grinding the pistachios in a processor. Since it's such a small amount, it would take longer, the nut would heat up and could turn bitter. But if you're grinding a larger quantity of pistachios, you can do it without any problem in a a chopper or a food processor.
- If you don’t like ice creams “with bits,” you can skip the pistachios. Or if you really like them, you can add more. Completely up to you!
- Do you prefer to add caramelized pistachios? You can make them as follows:
- Heat 30 g of sugar in a pan. Let it melt and caramelize.
- Add the 30 g of pistachios and a pinch of salt, stir so they mix well with the caramel, and pour them onto a smooth silicone mat or parchment paper. Separate them a little with a spatula and let them cool completely.
- Once they have cooled, place the caramelized pistachios in the small tub of your Magimix food processor and crush a bit. It should be chopped into pieces that aren't too large, but still noticeable in the ice cream. Ready to add to your ice cream!
