Pistachio Ice Cream

Preparation

Step 1: Toast the pistachios

Preheat the oven to 160°C. Spread the unsalted pistachios on a baking tray and roast them for 5 minutes, keeping an eye on them: they should be lightly golden and fragrant. Let them cool, then chop them coarsely, keeping a few whole pieces for decoration.

Toasting releases the nutty aromas of the pistachios and intensifies the final flavour of the ice cream.

Step 2: Heat the milk

Pour the milk and cream into a saucepan with the pistachio paste and vanilla extract. Whisk to dissolve the paste thoroughly, then bring to a gentle simmer over low heat. Remove from the heat as soon as it starts to bubble.

The mixture should be perfectly smooth, a beautiful pale green.

Step 3: Make the custard

In a mixing bowl, whisk the egg yolks with the sugar until pale. Pour the warm pistachio milk in a thin stream over the yolks while whisking vigorously, then pour everything back into the saucepan.

Cook over low heat, stirring constantly, until it reaches 85°C: the custard should coat the spoon without boiling.

Step 4: Chill the base

Remove the custard from the heat and let it cool slightly, then press plastic wrap onto the surface and refrigerate for at least 4 hours, ideally overnight. The base must be well chilled before churning — this is the key to a smooth ice cream.

Meanwhile, keep the chopped pistachios in the fridge.

Step 5: Churn and freeze

Pour the cold base into the ice cream maker and churn for 25 to 30 minutes until you get a soft-serve texture. Add the chopped pistachios at the end of churning so they stay crunchy.

Transfer the ice cream to an airtight container and freeze for at least 3 hours. Take it out 10 minutes before serving, scoop into nice balls and top with a few whole pistachios.