Lesya and I didn’t make much ice cream last year, but we’re off to a high calorie start this spring. I had it in my head that we needed a lot of heavy cream… but when I started looking through Jeni’s book again, I noticed that most of her recipes just use whole milk plus other sources of fat such as cream cheese, mascarpone, or buttermilk. So over the last week we’ve been in search of recipes that use heavy cream (I tried to do my part by downing a few white russians).
Last night we decided we needed to put together a quick dessert for some friends coming to dinner, and so we threw together this pistachio ice cream, which uses only heavy cream… not exactly low fat! The recipe comes from a blog which doesn’t seem to be active anymore, My Husband Cooks, from which I also noticed the recipe for Belgian waffles (which I hope to try soon). And we’ve also made the blackberry ice cream using a recipe from the same site, and that was totally delicious. Regarding the pistachio ice cream recipe, I made only slight processing changes.
BTW I churned for 15 minutes and thought perhaps it could go a little longer. We transferred to glass containers (consider pre-freezing the container????) and let it freeze for about 1.5 hours. This was definitely soft serve ice cream but it was absolutely deelish!!
Next time: garnish the ice cream servings with some chopped pistachios.
– 1 c pistachios (shelled, unsalted)
– 3 c heavy cream
– 1 t salt
– 4 egg yolks
– 1 c sugar
– In a food processor, process half of the pistachios until there are no large pieces remaining.
– Chop the remaining half of the pistachios by hand for adding into the churn. Set aside.
– In a heavy saucepan, combine the processed pistachios, cream, and salt. Heat over medium high and allow to steep for about 5 minutes as the temperature rises above 140 degrees.
– In a large bowl, combine the yolks and the sugar. Whisk.
– Once the cream is done steeping, temper the egg mixture, then return the combined mixture to the saucepan and continue heating until 160 degrees.
– Transfer to a gallon zip lock bag and place into an icebath to cool to approximately 40 degrees (about 45 minutes).
– Process in the ice cream maker, making sure not to forget to add the chopped pistachios.