🍦 Pistachio & Almond Delight Recipe
Ingredients
The Base: 2 cups heavy cream, 1 cup whole milk, and ¾ cup granulated sugar.
The Flavor: 1 cup shelled, unsalted pistachios (plus extra for topping).
The Texture: 4 large egg yolks and a pinch of sea salt.
The Crunch: ½ cup toasted slivered almonds.
The Secret Touch: ½ tsp almond extract and 1 tsp vanilla extract.
Step-by-Step Instructions
Prepare the Pistachio Paste: Place the pistachios in a food processor. Pulse until they turn into a fine, smooth paste. If it’s too dry, add a teaspoon of the milk to help it come together.
Heat the Dairy: In a medium saucepan, combine the milk, sugar, salt, and half of the heavy cream. Warm over medium heat until the sugar dissolves and it just begins to steam (do not let it boil). Stir in your pistachio paste.
Temper the Eggs: In a separate bowl, whisk the egg yolks. Slowly pour about half a cup of the warm milk mixture into the yolks while whisking constantly. This prevents the eggs from scrambling. Pour the egg mixture back into the saucepan.
Thicken the Custard: Cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon. Remove from heat immediately.
Chill and Infuse: Stir in the remaining heavy cream, vanilla, and almond extract. Pour the mixture through a fine-mesh strainer into a bowl to ensure it’s perfectly smooth. Cover and refrigerate for at least 4 hours (overnight is best).
Churn: Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s directions. In the last 5 minutes of churning, add your chopped almonds and extra crushed pistachios.
Freeze: Transfer to an airtight container and freeze for 2–4 hours until firm.
Pro Tips for the Perfect Scoop
Bright Green Color: If your pistachios aren’t giving you that bright green hue, you can blanch them in boiling water for 1 minute and peel off the brown skins before making the paste
Serving: Use a metal bowl (like the one in your photo) and pre-chill it in the freezer to keep the scoops from melting while you garnish.