Homemade Pistachio Ice Cream

Instructions

Prepare the pistachio paste.

Preheat the oven to 300°F(150°C). Transfer the raw pistachios to a parchment paper-lined baking sheet.

Roast for 15 minutes. Let cool completely. Wrap the pistachios in a clean kitchen towel and rub them gently to loosen and remove most of their skins.

Process pistachios in a food processor until a fine paste forms.

Add 2 spoons of cream for smoothness and matcha powder if used. Set aside.

Prepare the ice cream.

In a heatproof bowl, whisk whole eggs with sugar and vanilla until light.

Place over a bain-marie (simmering water bath) and whisk constantly until the mixture becomes thick, pale, and warm to the touch, for about 57 minutes or until reaches 160170°F (7075°C).

Add salt, mix to combine and remove from heat.

Add the pistachio paste.

Mix until well combined.

In a separate bowl, whip the whipping cream to medium peaks.

Gently fold the whipped cream into the cooled pistachio egg base.

Pour into a container, smooth the top, cover, and freeze for at least 6 hours or overnight.

Top with chopped toasted pistachios and enjoy!

Dessert