Creamy, intense and elegant, this pistachio ice cream is made with a custard base, just like in a traditional ice cream parlour.
Pistachio paste adds aromatic depth, bitter almond sublimates the taste, and a touch of spirulina gives a beautiful natural color, without artificial coloring. The result is a smooth, balanced and truly fragrant ice cream.
Pistachio ice cream recipe
Course: IceDifficulty: EasyPortions
4
portionsPreparation time
30
minutesIngredients
250 ml of whole milk
250 ml of whipping cream
2 large egg yolks
80 g of powdered sugar
100 g of pistachio paste (minimum 50 %)
A few drops of’natural bitter almond flavor
A knife tip of spirulina
Roasted pistachios (for the mix-in)
Directions
- Heating liquids
Pour the milk and cream into a saucepan and heat gently to a simmer, without boiling. - Blanch the egg yolks
In a bowl, whisk the yolks with the sugar until the mixture is light and slightly frothy. - Making the custard
Gradually pour the hot mixture over the eggs, whisking constantly. Then return the mixture to the saucepan and thicken over low heat, stirring constantly, until the cream coats the whisk or the back of a spoon. - Add pistachios and flavourings
Remove from heat and stir in pistachio paste, bitter almond flavoring and spirulina, if using. Mix carefully to obtain a perfectly smooth texture. - Cooling and freezing
Let the mixture cool to room temperature, then pour it into the jar of the Ninja Creami. Close and place in freezer for 24 heures. - Ice turbining
Insert the jar into the machine and start the Ice Cream or Gelato.
Then add the roasted pistachios and use the Mix-In if you want to keep your pieces distinct.
Notes
- A more concentrated pistachio paste will allow you to use less while maintaining maximum intensity, but this version is still excellent and healthy.
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