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Pistachio Ice Cream
- Total Time
- 10 minutes, plus freezing
- Rating
- Notes
- Read community notes
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Ingredients
- 8egg yolks
- 3ounces finely ground unsalted pistachio nuts
- 7ounces (1 cup) sugar
- 3cups half and half
- ¾cup heavy cream
- 9drops green food coloring
- 2tablespoons kirsch
Preparation
- Step 1
Mix pistachios, sugar and yolks. Bring half and half to boil; pour into pistachio mixture. Stir over medium heat until mixture thickens. Do not boil.
- Step 2
Strain; cool. Add cream, coloring and kirsch; freeze in ice cream freezer or refrigerator freezer.
Private Notes
Cooking Notes
1. I include the cream in the cooking of the custard. I cook until the tem reaches 175-178. Yes, it takes longer to cool but why rush it. 2. After the custard cools overnight I then add 5 drops of green not 9 but that's a personal thing. If it were for St Patrick's day, well.... 3. I made a mistake the second time I made this recipe and added 2 ounces of kirsch instead of 2 TB. 2 ounces is much better. 4. As the ice cream is churning I add salted pistachios (about 1/2 cup)
1. I include the cream in the cooking of the custard. I cook until the tem reaches 175-178. Yes, it takes longer to cool but why rush it. 2. After the custard cools overnight I then add 5 drops of green not 9 but that's a personal thing. If it were for St Patrick's day, well.... 3. I made a mistake the second time I made this recipe and added 2 ounces of kirsch instead of 2 TB. 2 ounces is much better. 4. As the ice cream is churning I add salted pistachios (about 1/2 cup)
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