1 to 4 servings
YouTube instructional video is at the bottom.
What you’ll need
Heavy whipping cream
Whole milk (Room temp)
Large eggs (Room temp)
Sugar
Roasted almonds
Roasted pistachios (With the shells removed)
Pistachio extract
Vanilla extract
Almond extract
Green gel paste or liquid food coloring
Tools you’ll need
1- and 1/2-quart ice cream maker (Cuisinart)
Airtight container or bowl
Food processor
Preparation of ingredients
Egg yolk mixture
Step 1- Separate 3 egg whites from 3 egg yolks. Place the egg yolks into a medium-sized bowl and add the egg whites into a separate small container. Next add 2/3 cup of sugar into the bowl with the egg yolks in it. Stir vigouorsly for 30 seconds to 1 minute or until the mixture is a pale yellow color.
Almonds
Step 2- Add 1 cup whole roasted almonds into a small food processor. Pulse 12 to 15 times or until the almonds are small bite sized pieces. Add the chopped almonds into a small bowl and set aside.
Pistachios | Pistachio milk mixture
Step 3- Add 1 cup whole milk (Room temp) and 1/4 cup pistachios (With the shells removed) into a small food processor. Blend for 1 minute. This method will flavor and add color to the milk.
Heating the Heavy cream and the Pistachio milk mixture
Preheat fire to medium heat.
Step 4- Add 2 cups heavy whipping cream and the 1 cup pistachio milk mixture into a medium-sized pot. Let get hot for 4 to 5 minutes stirring occasionally.
Custard mixture
Step 5- Pour the hot heavy cream and pistachio milk mixture into the bowl with the egg yolk mixture 3 separate times while stirring with a whisk. This is called the tempering method. It prevents the egg yolks from overcooking.
Preheat fire to medium-low heat.
Step 6- Pour the custard mixture into a medium-sized pot with a mesh strainer inside of it. Once done you should have chopped pistachio pieces leftover in the mesh strainer. Add that into a small bowl and set aside. Stir the custard mixture continuously for 5 minutes.
Step 7- Pour the custard mixture into a mesh strainer with a medium-sized bowl underneath it. Once done you there should be some remnants of the pistachio pieces in the mesh strainer. If the mesh strainer has a lot of egg particles and the custard has a strong eggy-like smell, you’ve over cooked the custard, and you will have to make it over again.
Step 8- Add 1/8 teaspoon Pistachio extract, 1/8 teaspoon almond extract, 1/2 teaspoon vanilla extract 1/8 teaspoon green gel paste or liquid food coloring and the leftover chopped pistachios into the custard mixture. Stir all ingredients with a whisk until combined.
Step 9- Place plastic wrap on top of the custard mixture. This will prevent that skin from forming on top. Cover the bowl with a lid. Place the custard mixture into the fridge for 4 to 6 hours or overnight.
Making the ice cream
Note- Make sure you freeze the ice cream maker base 24 to 48 hours or according to the instructions on how to freeze the base of your ice cream maker before you make your ice cream. Very important.
Step 10- Remove the plastic wrap from the custard mixture and stir the custard one more time. Turn on your ice cream maker. Pour the custard mixture into your ice cream maker base. Let churn for 10 minutes.
Step 11- Add 2/3 or 1 cup chopped almonds into the ice cream maker base. Let churn for 10 minute or until the ice cream stops churning.
Step 12- Remove the agitator from the ice cream maker base and place it with all of the ice cream attached to it, into a medium-sized bowl. Remove all of the ice cream from the ice cream maker’s agitator and place it into the medium-sized bowl. Any ice cream remaining in the ice cream maker base, remove it from there and add it into a medium-sized bowl.
Step 13- Spread the ice cream around the bowl as evenly as possible. Cover the bowl with a lid. Place the bowl in the freezer for 4 to 6 hours or overnight before serving.
YouTube instructional video
