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Pistachio Ice cream


And here is the recipe for the Almond & Pistachio ice cream made from the nut paste recipe. 

Pistachio Ice Cream


  • 2 cup of cream
  • 1 cup of milk
  • 2  cups pistachio butter (see previous recipe under preserves)
  • 100g sugar
  • 4 egg yolks
  • 3 drops of almond essence (optional)


  1. Place milk & cream in a pan over a  very low heat and bring to a simmer.
  2. Whisk egg yolks and sugar in a bowl till combined. 
  3. Whisk hot milk & cream into yolk mixture. 
  4. Return to a clean saucepan over a very low heat and stir constantly with a wooden spoon to prevent mixture from ‘catching’ on base of pan.
  5. Cook gently until the mixture thickens and coats the back of the spoon. 
  6. Transfer to a bowl and allow the custard to chill in fridge completely before putting into ice cream maker. 
  7. Mix together pistachio butter & custard mix. 
  8. Taste and add almond essence ,if you prefer a stronger nut flavour but add one drop at a time then taste in between each till you get the right flavour.
  9. Put mixture into prepared ice cream maker as per instructions for that appliance.   


One Comment Post a comment
  1. Dies ist ein groer Ort. Ich mchte hier noch einmal.

    March 6, 2009

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