Pistachio Ice Cream

Ingredients

Contains: egg, milk, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• 125g/4½oz unsalted pistachio
• 75g/3oz caster sugar
• 3 free-range egg yolks
• 500ml/17fl oz double cream

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Toast the pistachios in a dry skillet over medium-low heat for 3 to 4 minutes, shaking often, until fragrant. Set aside a small handful for serving.

2. Warm the double cream with the remaining toasted pistachios in a saucepan over medium-low heat until steaming but not boiling, about 5 minutes. Remove from heat, cover, and let steep for 20 minutes.

3. Whisk the egg yolks and caster sugar in a bowl for about 2 minutes until pale and thick.

4. Blend the warm cream and pistachio mixture until finely ground, then strain through a fine sieve, pressing on the solids. Return the cream to the saucepan and rewarm gently.

5. Slowly pour the warm cream into the yolk mixture while whisking. Return everything to the pan and cook over low heat, stirring constantly, for 5 to 8 minutes until thickened and it coats the back of a spoon, reaching 160°F (71°C). Do not boil.

6. Strain the custard into a clean bowl, cool at room temperature, then cover and chill for at least 4 hours or overnight.

7. Churn the chilled base in an ice cream maker according to the machine's directions. Alternatively, freeze in a shallow container, stirring every 30 minutes, for about 3 hours until firm.

8. Chop the reserved pistachios and sprinkle over the ice cream before serving.