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PISTACHIO (PISTACHE) ICE CREAM

Pistachios This is a recipe from the book, and it is a flavour we haven’t made for a while. The reason I’m posting it now is that we had a customer asking for it, but it’s one of those flavours that just doesn’t seem to sell in the shop. French people like it, which is why we call it “pistache,” but otherwise it seems to have a very narrow appeal.

I think this is a shame, because pistachios are delicious nut and make a delicious ice cream. My brother Seán is so addicted to them that you can usually find him by the trail of his pistachio shells. In the ice cream, we have added a traditional hint of almond. The recipe calls for pureeing the nuts, and we will leave it up to you how smooth you wish to make it.

PISTACHIO (PISTACHE) ICE CREAM

Ingredients:

Pistachio Ice Cream Closeup• 130g sugar
• 5 egg yolks
• 240 ml cream
• 200 ml milk
• 100 g shelled, roasted pistachios
• 1/8 teaspoon natural almond essence

What to do:

1. Beat the sugar and egg yolks together until thick and pale yellow.
2. Bring the milk to a low simmer.
3. Beat the milk into the eggs and sugar in a slow stream.
4. Pour the mixture back into the pan and place over low heat.
5. Stir continuously until the custard thickens slightly (around 65-70C) and just coats the back of a spoon. Don’t over-heat, though, because at around 76C you will scramble the eggs!
6. Immediately remove from the heat.
7. Allow to cool.
8. Put the pistachios in a blender or food processor, adding just enough of the custard to help it mix. Blend until smooth.
9. Whip the cream until it has doubled in volume (you should have soft peaks – don’t over-whip).
10. Fold (gently stir) in the rest of the custard (without the nuts).
11. Add the almond essence.
12. Freeze using a domestic ice cream machine, or cover and place in the freezer, adding the pistachio puree when it is somewhat solid.
13. If you’re using a domestic ice cream machine, transfer to a freezer-proof covered container when the ice cream has achieved a semi-solid consistency (around 15 minutes). Place it in the freezer, and continue to freeze until it is solid.

Pistachio Ice Cream with Spoon Yield: 8 servings

Notes:

1. Make sure your pistachios are good and crunchy. If not, you can always put them in the oven at around 100C for twenty minutes or so, but keep an eye on them that they do not burn!
2. You don’t have to blend the pistachios until smooth if you like the crunch. Just pulse the blender a few times to break up the nuts a bit.
3. To pasteurise the eggs, heat the custard to 73C and maintain that temperature for at least 5 minutes. Use a cooking thermometer, though, and keep stirring! If the custard goes any higher than 76C, the eggs will scramble. Immediately cover and place in the freezer until cool.

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13 Responses to “PISTACHIO (PISTACHE) ICE CREAM”

  1. March 31st, 2009 at 8:59 pm

    Rachel @fairycakeheaven says:

    Along with rum and raisin this is my favourite recipe from the book!! Love love love it!!!

  2. March 31st, 2009 at 9:14 pm

    Mark says:

    I’ve wanted to make a pistachio ice cream for ages now and this looks great. It’s definitely on the ‘to do’ pile now!

  3. March 31st, 2009 at 10:55 pm

    Hannah says:

    Oh my mother would love this! I’ll have to make it when our cow starts to milk again!

  4. March 31st, 2009 at 11:07 pm

    Daily Spud says:

    Gosh, pistachio ice cream has to be one of my favourites. If I were to end up in your shop, would you make me some ? :)

  5. April 1st, 2009 at 6:41 pm

    brian says:

    I’ve been wanting to make pistachio ice cream, this looks great. Unfortunately we’ve just had a voluntary recall of pistachios in California due to a Salmonella detection, so I will have to wait. :-(

  6. April 1st, 2009 at 7:18 pm

    Kieran says:

    Thanks, all! Brian – I just got an email about that. Bad timing for this recipe, perhaps. However, I hear that the organic pistachios over there are OK.

  7. April 3rd, 2009 at 1:41 pm

    Angela @ A Spoonful of Sugar says:

    It’s a real shame that it doesn’t sell well in the shop as pistachio is always the flavour I judge a place on. Good vanilla is easy, but pistachio? You’ve got to be good to get it right.

  8. April 7th, 2009 at 7:56 am

    Sharon says:

    Hello,

    My Name is Sharon. Your blog is good online source for Ice Cream Lovers. As I am also into food research. Its a good blog with lots of information. Keep the good work on.

    I will definitely bookmark your blog for my research work. You may also kindly visit my web site blog related to food and drinks industry that is
    http://foodmarketnews.blogspot.com and I would appreciate if you could kindly have a look at my blog too. It’s updated on a daily basis.

    Thanks & Regards,
    Sharon

  9. October 22nd, 2009 at 12:16 pm

    Research Reports says:

    This looks great. I will try it.

  10. September 2nd, 2010 at 2:16 pm

    Pat Cooney says:

    I can’t find ordinary Pistachio’s in Ireland, only salted and roasted. Can you tell me where to get Pistachio nuts please? Thanks in advance ……..Pat

  11. September 30th, 2010 at 8:25 pm

    Pat Cooney says:

    I managed to get Pistachio’s yesterday at John Lewis on Oxford st in London!!! I will be making the icecream on Monday. Really excited!

  12. May 15th, 2011 at 7:18 pm

    Lody, lody « Zapiecek says:

    [...] Przepis pochodzi st?d. [...]

  13. December 5th, 2013 at 12:47 pm

    Global Market Research says:

    Pistachio Ice cream looks wonderful. Thanks for sharing the recipe with us. :)

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Kieran Murphy is a director of Murphys Ice Cream living in Dingle, Co. Kerry, Ireland.

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Murphys Ice Cream

Murphys Ice Cream has shops in Dingle, Killarney and Dublin 2 (Wicklow Street).