Pistachio Ice Cream with Salty Honey Swirl

Whenever I go to a new gelato place or see a new flavor, I try to branch out. I do. But I always end up with pistachio and/or hazelnut. I just can’t help it. When I was on vacation recently I went to an ice cream parlor and tried new flavors, and still ended up with pistachio. I hadn’t had pistachio in ice cream form, and it was crazy good. I knew I had to make it when I got home. To kick it up a notch I added a salty honey swirl from this post on The Merry Thought. For the ice cream base, I combined two recipes, one from Food Network and one from Epicurious, which are almost identical, with some minor changes. To start, combine 9 egg yolks and a little over 1/3 cup sugar in a medium bowl, set aside. DSC03617

Next, grind up 3/4 cup of pistachios plus 1/3 cup sugar in a food processor, and set aside.

Bring 1 1/2 cups of whole milk and 2 1/4 cups of heavy cream to a slow boil in a large saucepan. For this I actually used all half and half. Remove the pan from stove and stir in 1/2 teaspoon almond extract.

Slowly whisk 1/2 cup of the hot milk into the bowl with the eggs and sugar. Slowly whisk in one more 1/2 cup of milk, then gradually add the egg mixture into the saucepan with the milk/pistachios.

Place pan back on the stove and heat on medium-low heat until mixture is thickened to a custard, and coats the back of a spoon. Remove from heat and pour into a large bowl. If you have time, place the bowl into another bowl of ice water and slowly mix to cool quickly. The idea behind this is to cool it quicker and get fewer “crystals.” Cover with plastic wrap and place in the fridge for at least 2 hours, preferably longer. DSC03633 Next, strain the mixture and put back in the refrigerator for at least an half an hour, and preferably longer. Place in your ice cream machine and follow the manufacturer’s directions. When the ice cream is almost ready, add in about 1/4 more of ground pistachios.

If you want to get all fancy, go ahead and make the salty honey swirl, although I recommend cutting in half or even fourths, since it’s makes quite a lot. After the ice cream has gone through the machine, put some of your ice cream into your container or bowl, pour some sauce, then repeat until the ice cream is up. I apologize for not getting these pictures, but you hopefully get the idea. DSC03644 Now, if you want to get REALLY fancy, you can make some sandwiches! For these I layered the ice cream and melted dark chocolate between two pizelle cookies, and froze them. Delicious!

DSC03662

For your cat fact pleasure for this post, I just wanted to share a video that has been making the rounds lately, that of Panda Cat. I wish my cat would let me do this to him. FACT!

Pistacio Ice Cream with Salty Honey Swirl

This makes roughly a quart and a half.  The swirl is optional, but delicious and so easy to make. Use this recipe for the swirl.

Ingredients

1 1/4 cup shelled pistachio, divided
2/3 cup sugar, divided
9 egg yolks
1 1/2 cups whole milk
2 1/4 cup heavy cream
1/2 teaspoon almond extract

Instructions

1. Combine 9 egg yolks and a little over 1/3 cup sugar in a medium bowl, set aside.

2. Grind up 3/4 cup of pistachios plus 1/3 cup sugar in a food processor, and set aside.  Grind up the remaining pistachios separately.

3. Bring 1 1/2 cups of whole milk and 2 1/4 cups of heavy cream to a slow boil in a large saucepan. For this I actually used all half and half. Remove the pan from stove and stir in 1/2 teaspoon almond extract..

4. Slowly whisk 1/2 cup of the hot milk into the bowl with the eggs and sugar. Slowly whisk in one more 1/2 cup of milk, then gradually add the egg mixture into the saucepan with the milk/pistachios.

5. Place pan back on the stove and heat on medium-low heat until mixture is thickened to a custard, and coats the back of a spoon. Remove from heat and pour into a large bowl. Add 1/2 teaspoon of almond extract and mix together. If you have time, place the bowl into another bowl of ice water and slowly mix to cool quickly. Cover with plastic wrap and place in the fridge for at least 2 hours, preferably longer.

6. Next, strain the mixture and put back in the refrigerator for at least an half an hour, and preferably longer. Place in your ice cream machine and follow the manufacturer’s directions. When the ice cream is almost ready, add in about 1/4 more of ground pistachios. Keep in freezer until ready to serve.

7. If you’re adding the swirl, place 1/3 of the ice cream into the container, and pour 1/4 cup of the salty honey mixture over ice cream. Continue with one more layer, and a final layer of ice cream. To make the ice cream sandwiches, scoop ice cream onto one pizelle and cover another cookie with melted dark chocolate. Combine, and enjoy!

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