It is so great to be back. After several weeks and months of being sick with a severe stomach infection, I have not felt like myself for a long time. My energy levels were low, my immune system was shot, and of course, my stomach and appetite were a wreck. However, I’ve hit my stride! I’m gaining some weight back, food is appealing again, and the cravings are strong.
For whatever reason, pistachios were hitting me hard. I was wanting to do a pistachio cake, maybe with some sort of honey frosting, but then… Ice cream. I remembered how much I loved pistachio ice cream and how long it had been since I had it. I think once I had that thought, I was in the kitchen making this base and had it chilling in the fridge twenty minutes later.
It has been months since being able to get in the kitchen and actually make something for fun. I’m so happy to be on the mend and making my family dinner (and treats!) again.
(for the pistachio paste)
¾ cup unsalted pistachios, shelled
6 tbsp. heavy cream
(for the ice cream custard base)
1½ cups half and half
¾ cup cup granulated sugar
5 large egg yolks
1½ cups heavy cream
1 tsp vanilla extract
In a food processor, pulse the shelled pistachios until they are finely crushed. With the processor running, drizzle in the 6 tablespoons of cream until a paste-like mixture forms. Set aside for later use.
Whisk the half and half and sugar in a saucepan over medium heat until the sugar is completely dissolved. Meanwhile, in a medium bowl, whisk the egg yolks for about two minutes until thick. Temper the egg yolks by adding a bit of the hot half and half/sugar mixture while whisking constantly. Then, slowly add the tempered egg yolk mixture back into the sauce pan with the rest of the half and half. Cook over medium heat, whisking constantly, until the mixture thickens, about 4-5 minutes.
Strain the yolk mixture through a fine sieve. Discard any solids. Add remaining cream and vanilla extract. Whisk all to combine. Add the pistachio paste to the cream mixture. Whisk until the pistachio paste is well incorporated.
Cover the mixture and chill in the refrigerator for at least 4 hours. Pour in your ice cream maker and churn according to manufacture’s instructions.
Store in a freezer safe container and freeze overnight.
Source: Recipe adapted from Table for Two