Creamy Homemade Pistachio Ice Cream (Print Version)

# Ingredients:

→ Base Mix

01 - 130g superfine sugar
02 - 300ml heavy cream
03 - 4 large egg yolks
04 - 300ml full-fat milk

→ Add-Ins

05 - 150g raw pistachios (unsalted and shelled)
06 - 1 tsp vanilla extract

# Instructions:

01 - Throw your pistachios into a food processor and blend until they become a smooth and creamy paste. Scrape the sides down every so often to keep things even. When it’s ready, set this green paste aside.
02 - Heat the milk and cream on medium in a saucepan until it starts steaming. Don’t boil it—just warm it up until it’s nice and hot to the touch.
03 - As your milk warms up, whisk sugar and egg yolks in a bowl until it turns pale and slightly thickens. This gives your mixture that thick, indulgent base.
04 - Start whisking the yolk mixture like crazy, then ladle a bit of the warm milk into it, one spoonful at a time. Keep going until you’ve added about a third of the milk so the eggs get heated slowly without scrambling.
05 - Pour the warmed yolk mix back into the saucepan with the remaining milk and cream. Stir it non-stop over low heat until it thickens up just enough to coat a spoon, usually taking 5 to 7 minutes. Don’t let it hit boiling point.
06 - Remove the saucepan from heat and stir in your pistachio paste and vanilla extract. Mix well until everything is smooth and the color is consistent.
07 - Let it sit at room temp until it cools down a bit. Then cover it up and refrigerate for at least 4 hours, though overnight is ideal to allow flavors to settle and the base to thicken.
08 - After cooling, pour everything into an ice cream maker and churn it for roughly 20-25 minutes, or as the machine’s manual suggests. Watch as it thickens into a soft, creamy texture.
09 - Scoop your freshly churned ice cream into a container with a tight lid and freeze for another couple of hours until it sets completely. It’ll be worth the wait!

# Notes:

01 - No ice cream maker? Skip it! Pour the mix into a freezer-safe dish and freeze, stirring vigorously with a fork or whisk every half hour to break ice crystals. Keep at it for about 3-4 hours.
02 - For a lovely finish, sprinkle more chopped pistachios on top before serving.
03 - Pair this pistachio creation with dark chocolate flakes, a drizzle of honey, or even a pinch of cardamom for something different.
04 - While it stores in the freezer up to 14 days, aim to enjoy it within the first week for the best texture.

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