From Scratch Pistachio Ice Cream
Made from scratch pistachio ice cream with homemade pistachio paste and lemon sugar.
Servings: 1 liter
Equipment
- medium saucepan
Ingredients
Homemade Pistachio Paste
- 250 grams chopped pistachios skinless, raw or lightly toasted
- 1-2 tsp water, milk, or pistachio oil if needed
Pistachio Ice Cream
- 400 grams whole milk 3.25% fat
- 350 grams heavy cream 33-35% fat
- 2 tsp vanilla bean paste or vanilla extract
- 30 grams skim milk powder
- 40 grams glucose syrup swap for corn syrup or honey
- 120 grams granulated sugar
- 1 lemon zested
- 100 grams egg yolks
- 185 grams homemade pistachio paste or store bought pure pistachio paste
Instructions
Homemade Pistachio Paste
- Blend the chopped pistachios into a fine powder using a food processor. It will go through several stages from chunks to a thick wasabi-like paste. Keep blending until it turns into soft paste. Let your machine take breaks if its getting too hot.250 grams chopped pistachios
- Add a little water or milk if it looks dry after 10 minutes. Stop occasionally to scrape down the sides, until the pistachios form an oily paste similar to homemade natural peanut butter. It won't be runny or pourable, just scoopable with a spoon.1-2 tsp water, milk, or pistachio oil
- Measure out 185 grams of the paste for the ice cream. Store the rest in the fridge.
Ice Cream Base
- ***If you're ice cream machine has a bowl that needs to be frozen, place it in the freezer now!
- In a large saucepan stir together the milk, heavy cream, milk powder, glucose, and vanilla. Place on medium heat.400 grams whole milk, 350 grams heavy cream , 2 tsp vanilla bean paste or vanilla extract, 30 grams skim milk powder, 40 grams glucose syrup
- Next to the stovetop in a large mixing bowl combine the sugar and lemon zest. Massage the lemon zest into the sugar with your finger tips.120 grams granulated sugar, 1 lemon zested
- Add the egg yolks to the lemon sugar and whisk vigorously until pale and frothy.100 grams egg yolks
- Once the milk reaches 113℉ (45℃) and is steaming, slowly pour half of it into the egg mixture while continuously whisking to temper the eggs. Then pour the whole mixture back into the saucepan.
- Place the ice cream base back on the heat and continue to slowly stir until it reaches 181-185℉ (83-85℃). The mixture should coat the back of a spoon.185 grams homemade pistachio paste
- Remove from the heat and whisk in the pistachio paste. Option to blend with a hand immersion blender for smoothness.
- Pour the pistachio ice cream base through a fine mesh sieve into a bowl. Place a piece of plastic wrap directly on the surface and chill in the fridge for at least 4 hours or best overnight to develop the flavors. The base must be super cold before churning.
Churn
- Pour the cold ice cream base into your ice cream machine and churn until thickened. This is usually 25-30 minutes depending on your machine.
- Transfer the soft serve ice cream into a freezer safe container and freeze for at least 3 hours before scooping.
Notes
Storage: Homemade ice cream without the use of commercial stabilizers is best eaten with 2-3 days of making. It can last up to 2 weeks in the freezer, but will slowly become firmer.