Helloooooo ice cream! It's been far too long!! My sister and I went on a bit of an ice cream rampage when she first bought her new ice cream maker last Spring....and we decided to chill out a bit.
But, we're back! And this time we're talking about pistachio ice cream. So fluffy, so delicious. Best served with a chocolate dipped, pistachio encrusted cone. Duh.
So for this recipe, my sister, Jordyn, used pistachio pudding for this ice cream recipe. (I know a few of you pistachio purists are groaning right now...but there are other ice cream recipes out there that I'm sure you'll love. ) Anyhow...using pudding is easier, way cheaper, and resulted in a beautifully fluffy ice cream. Heck to the yes.
Pistachio Ice Cream
recipe by: Jordyn Siemens
2 cups milk (any kind, we used 1%)
2 cups cream
4 egg yolks
1 package (100g) of pistachio pudding
In a medium saucepan, place milk, cream and egg yolks.
Slowly bring to a simmer over medium heat until the mixtures thickens slightly, and the temperature reaches 160 degrees F (so that your yolk is tempered).
Remove from heat, and allow to cool slightly. Sift the pistachio pudding mixture to get any lumps out (you don't want to clog your ice cream maker). Stir pudding mixture into the milk mixture, and allow to cool to at least room temperature before adding to your ice cream maker.
Follow the directions for your ice cream maker. Stir in a few chopped pistachios, and then place in an airtight container and freeze for several hours before serving.
Happy ice cream making!