Following the theme of this week's review, we decided to share with you a delicious Pistachio Ice Cream Recipe.
Pistachio ice cream is one of our favorites flavors of ice cream. Making this ice cream couldn't be easier, however there is small detail that makes all the difference. Pistachio nuts and paste vary widely in quality, so the flavor can be very elusive. It is, therefore, only worth making with the best pistachio paste you can find. The pistachios are blanched so the color of the ice cream will be a lovely pale green. The oil contained in the pistachios contributes to the ice cream’s voluptuous creaminess.
We like to use a pistachio paste made from 100% Sicilian pistachios. If using another product, if no percentage is listed on the label, it is likely to be lower, so add it to taste.
330 g (1 1/3 cups) whole milk
150 g (1 3/4 cups) whole coffee beans
115 g (1/2 cup) white granulated sugar
40 g (2 tablespoons) light corn syrup
150 g (5 oz) 100% pistachio paste
15 g (2 tablespoons) dry milk powder
1 g (1/4 teaspoon) xanthan gum
330 g (1 1/3 cups) heavy cream
4 g (1 teaspoon) vanilla extract
4 g (1 teaspoon) coffee extract
70 g pistachios, roughly chopped