Always check the labels of the products you use.
Method
- 1
Grind. Grind 320 g shelled unsalted pistachios finely in a food processor, about 20 s.
- 2
Heat. Heat 830 ml whole milk, 150 g sugar, 80 ml double cream, 80 ml glucose syrup and ¼ tsp fine salt in a large saucepan over medium-high until small bubbles appear at the edge, 5-7 min.
- 3
Steep. Off heat, stir in the ground pistachios, cover and steep for 1 h.
- 4
Strain. Strain through a muslin-lined sieve into a bowl, pressing hard. Gather the muslin and squeeze out the remaining liquid; discard the pulp.
- 5
Custard. Mix 13 g cornflour with 60 ml whole milk. Return pistachio milk to the pan, whisk in 5 large egg yolks, and cook over medium, stirring and scraping, until it reaches 88 °C, 4-6 min.
- 6
Thicken. Whisk in the cornflour mixture and stir 30 s until thickened. Pour into a clean bowl, cool 20 min, then chill over iced salted water, stirring, until 4 °C, about 1.5 h.
- 7
Churn. Whisk and churn until like thick soft-serve, 15-30 min.
- 8
Freeze. Pack into a container, pressing out air, and freeze until firm, about 6 h.
- 9
Serve. Serve with chopped pistachios.
Storage
Keep frozen in an airtight container; if frozen solid, soften in the fridge for 1-2 h before scooping.
Free sugars
29.3 g per serving
58.6 % of the 50 g daily maximum · 117.2 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- food processor
- large saucepan
- fine sieve lined with 3 layers of muslin
- 2 large bowls
- small bowl
- whisk
- silicone spatula
- digital thermometer
- ice cream maker
- freezer container
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 485 kcal |
| Protein | 14 g |
| Carbohydrate | 48.3 g |
| of which sugars | 38.5 g |
| of which free sugars | 29.3 g |
| Fat | 28.5 g |
| of which saturates | 7.7 g |
| Fibre | 4.1 g |
| Salt | 0.35 g |
Protein per 100 kcal
2.9 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
