Pistachio Ice Cream

By Marian Burros

Total Time
10 minutes, plus freezing
Rating
4(17)
Comments
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Featured in: PASTRY: DELIGHTS AT WHITE HOUSE

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Ingredients

  • 8egg yolks
  • 3ounces finely ground unsalted pistachio nuts
  • 7ounces (1 cup) sugar
  • 3cups half and half
  • ¾cup heavy cream
  • 9drops green food coloring
  • 2tablespoons kirsch
Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)

268 calories; 18 grams fat; 9 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 22 grams carbohydrates; 1 gram dietary fiber; 20 grams sugars; 5 grams protein; 45 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Mix pistachios, sugar and yolks. Bring half and half to boil; pour into pistachio mixture. Stir over medium heat until mixture thickens. Do not boil.

  2. Step 2

    Strain; cool. Add cream, coloring and kirsch; freeze in ice cream freezer or refrigerator freezer.

Ratings

4 out of 5
17 user ratings
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Comments

BTucker

1. I include the cream in the cooking of the custard. I cook until the tem reaches 175-178. Yes, it takes longer to cool but why rush it. 2. After the custard cools overnight I then add 5 drops of green not 9 but that's a personal thing. If it were for St Patrick's day, well.... 3. I made a mistake the second time I made this recipe and added 2 ounces of kirsch instead of 2 TB. 2 ounces is much better. 4. As the ice cream is churning I add salted pistachios (about 1/2 cup)

BTucker

1. I include the cream in the cooking of the custard. I cook until the tem reaches 175-178. Yes, it takes longer to cool but why rush it. 2. After the custard cools overnight I then add 5 drops of green not 9 but that's a personal thing. If it were for St Patrick's day, well.... 3. I made a mistake the second time I made this recipe and added 2 ounces of kirsch instead of 2 TB. 2 ounces is much better. 4. As the ice cream is churning I add salted pistachios (about 1/2 cup)

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