Do you remember how easy it was to make mocha almond fudge ice cream at home without needing any special gadgets? And also, making homemade pistachio paste is not impossible? Well, let’s now combine the two together to make pistachio ice cream. Yum.
If you already have pistachio paste on hand, this recipe is ridiculously easy.
I made this ice cream last week when my nephew was around. It was to celebrate him coming to London, which was a big deal. July 13, 2016 will go down in history as the day Danny travelled for the first time as an unaccompanied minor on public transportation. Of course his parents sent him off to the station and I was there waiting for him at the other end when he arrived. Waterloo is the last stop so it’s not as if he could get off the wrong station. But still, it was an achievement which deserved a celebration.
Another reason why we made ice cream last week was because Danny was skeptical that I made the mocha almond fudge ice cream. So I wanted to show him that he too could make ice cream at home. So he helped. Thanks love!
Here’s what we used:
- 300ml double cream
- 198ml (½ can) condensed milk
- 5 tbsp pistachio paste
- ½ cup pistachio (unblanched)
Danny helped to whip the double cream and the condensed milk together. We used a stand mixer but you could also use a hand mixer or a wire whisk. Whip to soft peaks.
Then we added the flavor/ mix-ins: pistachio paste and pistachio nuts, of course.
Actually, this time, we used a full tub of 600ml double cream and a full can of condensed milk. After we had whipped up the ice cream base, we divided it into two. One part went into the making of pistachio ice cream and the other was used for butter pecan ice cream. Watch out for another post on that one.
For the pistachio ice cream, we added the pistachio paste. Mix gently until well incorporated. To that, we added in the pistachio nuts and mix slightly – we used unblanched ones. I think it’s nice to have some extra color besides just green, don’t you think?
Transfer the mixture to a freezable container and freeze for at least 4 hours before serving.
Today, when I wanted to have some of the ice cream, I realised we’d used up all the ice cream cones. It felt like a waste of time to go to the supermarket just for a box of cones, and god knows I’d probably come out of the supermarket with ten other items (that I don’t really need) so I attempted to make my own ice cream cones/cups. Next time, I think I’ll make the dash to the supermarket instead. Enough said.
