PISTACHIO ICE CREAM

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Pistachio Ice Cream image

Provided by Pierre Gagnaire

Categories     Milk/Cream     Ice Cream Machine     Mixer     Egg     Nut     Dessert     Frozen Dessert     Pistachio     Summer     Candy Thermometer     Gourmet

Yield Makes about 5 cups

Number Of Ingredients 7

4 large egg yolks
1/4 cup sugar
1 1/2 tablespoons water
2 tablespoons well-blended pistachio paste
1 cup chilled heavy cream
Special Equipment
an instant-read thermometer

Steps:

  • Beat together yolks, sugar, and water in a metal bowl set over a saucepan of simmering water with a hand-held electric mixer at high speed until thick, pale, and registers 140°F on thermometer. Continue beating over simmering water, maintaining 140°F, 3 minutes more.
  • Remove bowl from heat and gradually add pistachio paste, beating until incorporated. Chill until cold, about 15 minutes.
  • Beat cream with cleaned beaters until it just holds stiff peaks. Stir one third of cream into pistachio base to lighten, then fold in remaining cream gently but thoroughly. Scrape into an airtight container and freeze until firm, about 4 hours.

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