And we’re back… Up this week we have Pistachio
Before we get into this week’s post I wanted to touch on a question Jenna left on the Milky Way Ice Cream post. She asked about an alternate way of making the ice cream. The are many other methods of churning the ice cream other than the electric or hand crank machines. I have personally made a ice cream mixer out of coffee cans, where you just roll the can around and it mixes everything up. There are soccer style balls that have internal cylinders that mix while you play. You can mix with a spoon and freeze in the freezer; just get ready to mix, freeze, mix, freeze, mix, freeze and mix some more, and then freeze. So get creative and I’m sure that you can come up with a way to enjoy some homemade ice cream.
This recipe is actually a custard, which I didn’t really think about until I was in the process of making it. But, we’ll get to that in a moment.
First thing was to prep the pistachios. This recipe called for 1 cup of roasted and unsalted pistachios. I was able to find some at the store in a 7 oz container, and I just used all of them. It came out pretty close, although I didn’t measure the pistachios after they were shelled.
In a blender or food processor, blend the nuts, sugar and salt. Be careful here as the mixture will get hot and turn into butter if you are not careful. Start with 10 seconds and then quick pulses after that, no more than 20 seconds.
Now heat the blended pistachios with half-and-half and milk to a simmer on the stovetop.
After you get that started, whisk the egg yolks in a mixing bowl. The mixer works best here since we will need to keep the whisking constant during the next step.
When the the milk, half-and-half, pistachios reach a nice simmer, scoop out close to a cup of the mix and add it to the eggs. This will cook the eggs, so keep the whisk moving the whole time. Now, add the egg and milk mixture back to what you left on the stove and cook for a few more minutes.
Right now we have a hot mess.. this is ice cream not soup. So, to cool down the mixture, stack two bowls together with ice water in between them. Then, pour the hot mixture in the top bowl and let it cool for about 15 minutes.
According to the instructions, this now needs to rest in the fridge for a minimum of 3 hours to completely chill.
Mine rested overnight, and this might be where some of my problems started. After re-reading the instructions later, I noticed that it said refrigerate up to 12 hours. Mine was closer to 24.
After chilling, pour into the freezer and let it do its thing.
This is only a 1 quart recipe in a 4 quart mixer, so it was hard to tell how it was doing without removing the motor and lid. I did this a few times, and it didn’t seem to be thickening up at all. Well past the time it should have been complete, I stopped the freezer, and the consistency was no better than when it was poured in.
I preceded to put the ice cream into containers and place in the freezer to harden. It was not until the next day that it was finally frozen all the way through.
All in all it worked out, but it was a process to get this one made.
Oh also it is pretty good. It’s honestly not my favorite flavor, but it is fun to try out different flavors. It’s not as sweet as your usual ice cream which may appeal to you. If not, honey is a good pairing that adds a little sweetness.
This recipe is from chow.com and can be found here.
Not sure what next week will bring yet, but we cooked up some good ideas over the break last week.