Sicilian Pistachio Ice Cream

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Pistachio paste can be purchased at Gourmet Market, at a vegetarian store called Green Leaf, and on the fifth floor of Color Mall. At Gourmet Market and Color Mall, it is more expensive, but it is authentic, meaning it is just like what is sold in Italy, perfectly homogeneous and smooth. The one sold at Green Leaf is more textured, not as homogeneous as at Gourmet Market and Color Mall, but in terms of taste, it is just as good. In general, all three options are very worthy. A fourth option is to order paste from a trusted website. A fifth option is to bring paste from Italy. Bonus info: do not confuse pistachio paste (crema di pistacchio) with pistachio liqueur (liquore crema di pistacchio).

Ingredients

3.2% Milk - 2 cups
Sugar - 2.3 oz
Corn Starch - 0.6 oz
Pistachios - 7.1 oz
Meyer Lemon Juice - ½ teaspoon

Step by Step guide

Step 1

In a saucepan, combine 1.5 cups of milk and sugar, place over medium heat, stir, and bring just to a boil. In the remaining milk, dissolve the cornstarch, mix well, and add to the saucepan with the boiling milk, slightly reduce the heat, and cook while stirring constantly for 3–4 minutes until it reaches a jelly-like consistency. Remove from heat and cool first at room temperature, then in the refrigerator overnight.

Step 2

Take the jelly out of the refrigerator, stir in the pistachio paste and lemon juice, and churn in an ice cream maker according to the instructions for 20–40 minutes. The volume of the finished ice cream should double. Transfer the ice cream to a container and place it in the freezer until fully set.

Step 3

If you do not have an ice cream maker, immediately pour the pistachio mixture into a container for ice cream and place it in the freezer. Remove and stir the contents of the container every 20–30 minutes until set.