In my observation, Pistachio Ice Cream is one of the most sought after ice cream flavours; its unique nutty flavour is what defines this ice cream. The invention of this flavour dates back to 1940 (yup, it was that long) and credited to a person named James Wood Parkinson, an American cook who came from a family well renowned for confectionery and ice cream. It was the Parkinson’s family who made Philadelphia ice cream famous throughout the nineteenth century. Having said that the original recipe possibly would have been the Philadelphia style (no eggs), taking in consideration where it was initially created. Modern pistachio ice cream evolved since then and there had been quiet a few ways in making it. There is now the French style; using eggs and a custard base solution where milk and eggs are heated to a temperature desired.
In this recipe I tried the later for more creamier and tastier which everybody will definitely enjoy!
- 2½ cups cream
- 1½ cup milk
- 1¼ cups sugar
- 4 eggs yolks, lightly beaten
- 100 g shelled pistachios, roughly ground
- ½ tsp almond extract
- drops of green food colour
- drops of yellow food colour
- In a sauce pan combine cream, milk and sugar. Heat slowly while continuously mixing until it reaches nearly boiling point (do not boil) and sugar is completely dissolved
- Place egg yolks in a mixing bowl then slowly pour around a cup of the heated cream mixture while whisking.
- Pour egg mixture to the sauce pan together with the pistachios then continue to heat while continuously mixing. Dip a tablespoon and see if liquid sticks to the back side, if it does then you can now turn the heat off.
- Place in a heat proof container; add drops of yellow food colour, green food colour and almond extract. Let it cool down, once cooled down place in the fridge for at least four hours.
- Prepare your ice cream maker and pour the cream mixture, churn according to ice cream manufacturer’s instruction. Mine took 30-35 minutes.
- You can now eat the ice cream at this stage, but if you prefer a firm ice cream freeze for at least 6 hours.