I love pistachios. It is a popular nut used in a lot of “special occasion” sweets in India. I will eat pistachios in any form–as an indulgent and rather addictive snack, in salads, with yogurt, or mixed in with breadcrumbs to add richness to your baked chicken recipe. So, when I saw this recipe (original recipe here), I had to make it. I will recommend purchasing raw pistachio butter online; make sure it is 100% pistachio, no sugar, no salt, nothing but pistachios! Here is how this delicious, rich, creamy, and cold dessert is churned up!
4 large egg yolks
3⁄4 cup sugar
2 cups milk
1 cup heavy cream
3⁄4 tsp. kosher salt
6 Tbsp. pure pistachio paste (not pistachio cream)
In a heavy-bottomed saucepan, whisk the egg yolks and sugar until well combined. Whisk in the milk, cream, and salt until combined.
Set the saucepan over medium heat and cook, whisking frequently, until a thermometer inserted into the mixture reads 170°. Remove from the heat and whisk in the pistachio paste until well combined.
Set a fine strainer over an airtight container and pour the mixture through. Cover and refrigerate overnight or up to 3 days (this helps cooked custard bases achieve a stable consistency).
In the bowl of an ice cream maker, churn the mixture according to the manufacturer’s directions until it’s firm and billowy, and a spoon dragged across the top leaves a lasting impression, about 30 minutes.
Transfer to an airtight container and freeze until hardened, at least 4-5 hours. Later on, if it’s too firm, thaw it in the refrigerator for 10-15 minutes before scooping and serving. For best results, eat within 2 days of freezing.