This is nothing like the American version of generic pistachio ice cream which usually tastes like vanilla ice cream with a few chopped nuts and a bit of green food coloring. This is a serious rich, deep pistachio flavored wonderfulness! I would expect nothing less from Melissa Clark, one of my favorite food writers.
Try it, you will never settle for faux pistachio ice cream again!
PISTACHIO ICE CREAM
EVENT: Moroccan Feast
YIELD: 1 1/2 Pints
1 cup heavy cream
2 cups whole milk
2/3 cup sugar
1/8 teaspoon fine sea salt
6 large egg yolks
1 cup unsweetened pistachio paste
¼ teaspoon almond extract
Ice cream machine
1. In a small bowl, simmer heavy cream, milk, sugar and salt until sugar completely dissolves, about 5 minutes. Remove pot from heat. In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream.
2. Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer).
3. Strain through a fine-mesh sieve into a bowl. Whisk in pistachio paste and almond extract. Cool mixture to room temperature. Cover and chill at least 4 hours overnight.
4. Churn in an ice cream machine according to manufacturer’s instructions. Serve directly from the machine for soft serve, or store in freezer until needed.