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Sicilian Pistachio Ice Cream
Sicilian Pistachio Ice Cream cover
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Sicilian Pistachio Ice Cream

atsloanestable.com

Ingredients

0 allergens identified

Instructions

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Instructions

1
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In a large saucepan, bring the heavy cream and whole milk to a simmer, or about 190 degrees F.
2
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In a medium bowl, vigorously whisk together the egg yolks, sugar, and salt until pale in color and the mixture flows off of the whisk.
3
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Once the milk mixture has come to a simmer, remove the pan from heat. Temper the egg yolk mixture by slowly pouring in about ⅔ of the milk mixture while vigorously whisking simultaneously.
4
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Pour everything back in the saucepan and place over low heat stirring constantly with a rubber spatula until it reaches 180 degrees F.
5
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Pour the ice cream base through a fine mesh sieve into large bowl. Then, whisk in the pistachio paste and vanilla extract.
6
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Cover the bowl with plastic wrap and place in the fridge to chill for at least two hours or overnight.
7
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Pour the ice cream mixture into the ice cream maker, and churn according to the manufacturer’s instructions. At this point, the ice cream will be a soft-serve consistency and can be enjoyed immediately or frozen overnight for a thicker consistency.
8
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To freeze overnight, add the ice cream to a freezer safe dish and smooth out the top into an even layer. Press plastic wrap up against the top and place in the freezer for at least 6 hours or overnight.

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Tips & Tricks (5)

  • Temper Your Egg Yolks Properly 🥚
    Slowly whisk the warm milk mixture into egg yolks while continuously stirring to prevent scrambling, ensuring a silky custard base that won't curdle.
  • Chill Your Custard Thoroughly ❄️
    Refrigerate the custard for at least 4-6 hours or overnight before churning to achieve optimal texture and allow flavors to fully develop and meld.
  • Source Quality Pistachio Cream 🌰
    Use authentic Sicilian pistachio paste from Bronte or similar high-quality regions, as inferior products will result in muted flavor and a grainy texture.
  • Balance Salt and Sweetness 🧂
    Add the salt gradually while tasting, as it enhances the pistachio flavor and cuts richness without making the ice cream taste salty—typically ¼ to ½ teaspoon is ideal.
  • Use an Ice Cream Machine for Superior Texture 🥄
    Churn the custard according to your machine's instructions to incorporate air and create a creamy, smooth texture that hand-churning or still-freezing cannot achieve.

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About the Cook

Sloan’s Table

Sloan’s Table

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Hi! I'm Sloane, welcome to Sloane’s Table! I am a Dartmouth College alumna, professional baker, recipe developer, and food photographer. Here, you will find tried & true bakery-worthy recipes ranging from simple sweets to technical pastries. Whether you are looking to challenge yourself and improve your baking skills or just want an easy, trust-worthy recipe, you're in the right place.

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