Pistachio Ice Cream

This creamy Pistachio Ice Cream is a delightful blend of rich flavors and nutty undertones, making it a perfect treat for any occasion. Its unique taste and smooth texture will leave your taste buds craving more.

Ingredients

• Pistachios - 100 grams, shelled
• Whole milk - 250 ml
• Heavy cream - 150 ml
• Granulated sugar - 75 grams
• Egg yolks - 2 large
• Vanilla extract - 1 teaspoon
• Salt - a pinch

Steps

1. Start by finely chopping the shelled pistachios and set aside a few whole ones for garnish.
2. In a saucepan, combine the whole milk, heavy cream, and sugar. Heat over medium heat until the sugar dissolves and the mixture is hot but not boiling.
3. In a separate bowl, whisk the egg yolks until they are pale and slightly thickened.
4. Slowly pour about a cup of the hot milk mixture into the egg yolks, whisking constantly to temper the yolks.
5. Pour the tempered egg yolk mixture back into the saucepan with the remaining milk mixture. Cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon (about 5-7 minutes).
6. Remove from heat and stir in the chopped pistachios, vanilla extract, and a pinch of salt. Allow the mixture to cool to room temperature.
7. Once cooled, cover and refrigerate for at least 2 hours or until completely chilled.
8. Churn the mixture in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency.
9. Transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm.
10. Serve scoops of the pistachio ice cream in bowls, garnished with whole pistachios.

Nutrition

• Calories: 320
• Protein: 6 g
• Carbs: 28 g
• Fiber: 2 g
• Sugar: 22 g
• Sodium: 50 mg
• Cholesterol: 120 mg
• Total Fat: 24 g
• Saturated Fat: 10 g
• Unsaturated Fat: 12 g
• Water: 0.1 L

Health Benefits

• Pistachios are rich in healthy fats and antioxidants, promoting heart health.
• This ice cream provides a source of protein and calcium from the milk and cream.

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