Fine Dining Pistachio Ice Cream You Can Make at Home

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

pistachios

🥗Healthier: almonds

💰Cheaper: peanuts

Almonds are a more affordable nut option.

Transfer amaretto into a pot and cook until reduced by half.

In a second pot, mix heavy cream and milk and slowly bring to a boil.

In a bowl, whisk together egg yolks and sugar.

When the cream mixture reaches a boil, slowly combine it with the egg yolks.

Pour everything back into the pot and cook gently until it reaches 84°C.

Remove from heat and stir in the reduced amaretto and pistachio paste.

Cover the surface with plastic wrap and chill in the fridge for at least 2 hours, ideally overnight.

To make the pistachio crumble, blend pistachios into a fine powder.

Add sugar, flour, and butter to the blended pistachios and mix for a few minutes.

Spread the mixture on a baking tray lined with parchment paper and bake at 180°C for around 10 minutes.

Let the crumble cool down and then blend it into a fine crumble.

Transfer the ice cream mixture into an ice cream maker and churn according to the manufacturer's instructions.

For those without an ice cream machine, freeze the mixture directly in the freezer, but note the texture won't be quite the same.

Plate the ice cream by placing a spoonful of pistachio crumble on the plate and topping it with a scoop of ice cream.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens