250 g pistachios (you can use even more)
3 dl (1 cup) milk
1 tsp vanilla
5 egg yolks
2 dl (0,7 cups) sugar
3 dl (1 cup) whipping cream
(I found only salted pistachios with shells in the nearby supermarket. So, I first had to remove the hard shells of the pistachios.)
Soak the shelled pistachios in warm water for about 15 minutes. After that it is easy to remove the brownish "inner shells". I think the soaking also reduces the saltiness of the nuts.
Bake the shelled, green nuts in the oven for about 15 minutes in 150 degrees C temperature. Let the pistachios cool. Blend them in a food processor until the nuts are in very small bits.
Cook milk, pistachios and vanilla over medium heat, constantly stirring, to simmer. Set aside.
Beat the egg yolks and sugar until they form a white, creamy mixture. Sieve the warm milk/pistachio mixture and pour it over the egg yolk/sugar mixture constantly stirring. Then return the mixture to a pot and cook gently, stirring, until the temperature reaches 82 degrees celsius.
Cool the mixture rapidly, preferably in an ice cool water bath. Whisk in the whipping cream and place the mixture in the fridge overnight (or at least for 4 hours).
Whisk the cooled mixture for about 2-3 minutes. Churn the mixture in the ice cream maker according to manufacturer's instructions. Or transfer to a freezer proof container and freeze, whisking every couple of hours until it sets.
The taste of pistachio could be a little bit stronger, so I am going to use more nuts next time (300-400 g).
My ice cream maker made very smooth and even textured ice cream. It was ready in about 30 minutes. After couple of hours in the freezer it was ready to be scooped. The whole ice cream making process shortened about half a day. Now I can make ice cream even on weekdays!
|1. shelling the pistahcios, 2. soaked pistachios ready to be baked, 3. ground pistachios, 4. milk/pistachio mixture|
|5. ice cream mixture, 6. pouring the mixture in the ice cream maker, 7. after 30 minutes, 8. ready for the freezer|