🍨 ARTISANAL PISTACHIO ICE CREAM – Creamy, no ice crystals, made with your own hands 💚❄️

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Heat the milk in a saucepan until just before boiling point, around 85–90 °C (185–194 °F).

In a bowl, mix the condensed milk with the egg yolks until well combined.

Gradually pour the hot milk over the egg yolk and condensed milk mixture, mixing constantly to prevent the yolks from curdling.

Cook the mixture over medium heat, stirring constantly, until it reaches 82–84 °C (180–183 °F).

To check the temperature without a thermometer, dip a spoon into the mixture and run your finger through the center; if the line doesn’t close, you’ve reached the ideal consistency.

Pour the mixture into a container and, while it’s still warm, add the pistachio cream, stirring quickly to dissolve it.

Using an immersion blender, blend all the ingredients until the mixture is smooth and free of lumps.

Pour the mixture into a suitable container and cover it with plastic wrap, pressing it directly onto the surface to prevent condensation.

Seal the container tightly and place it in the freezer for at least 4 hours.

After freezing, if the ice cream hardens, let it sit at room temperature for a few minutes and stir to restore its creaminess.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens