Italian Ice Cream and Sorbets Recipes - Pistachio Ice Cream (Gelato di Pistacchio) Recipe

Ingredients

• 300 ml/1 1/4 cups milk

• 4 egg yolks

• 100 g/4 oz/1/2 cup caster (superfine) sugar

• 1.5 ml/1/4 tsp vanilla essence (extract)

• 300 ml/1 1/4 cups single (light) cream

• 100 g/4 oz/1 cup pistachio nuts, chopped

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Method:

1. Place the milk in a saucepan and bring to boiling point. Remove from the heat.

2. Whisk the egg yolks and sugar together in a bowl until pale and creamy and whisk in the hot milk and vanilla essence.

3. Place the bowl over a pan of simmering water and whisk for 5 minutes.

4. When the custard thickens and lightly coats the back of a wooden spoon, remove from the heat.

5. Cool, stirring to prevent a skin forming. Blend in the cream and pour into a rigid freezer proof container, cover and freeze for 1 hour.

6. Break up the ice crystals with a fork and whisk for 1 minute. Return the mixture to the freezer for a further 45 minutes, then whisk again.

7. Fold in the pistachio nuts. Freeze until firm. Remove from the freezer 10 minutes before serving.