Creamy pistachio ice cream made with pistachio cream. It’s the summer season, so you’ll likely be bringing back little culinary treasures from your travels – I brought my first jar of pistachio cream from Sardinia and… completely fell in love with it. If someone tells you they bought a jar and ate the whole thing on their own – believe them. It really is that good :). Making ice cream with it is also much quicker than traditional pistachio ice cream, as there’s no need to grind pistachios. Highly recommended!
Ingredients for pistachio ice cream:
- 400 ml double cream
- 400 ml whole milk (3.2%)
- 350 g pistachio cream (not pure pistachio paste)
Place the milk and pistachio cream in a saucepan. Heat gently, stirring, until fully combined and smooth. If needed, blend briefly with a hand blender. Remove from the heat, add the double cream and stir until combined. Transfer the mixture to a container, cover and chill in the fridge for about 12 hours until thoroughly cold.
Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions. Transfer to a container, cover and freeze for a few hours until firm.
Without an ice cream maker:
Whisk the chilled mixture, pour into a container and freeze. For the first 3 hours, remove it every 30 minutes and whisk or blend to prevent ice crystals and keep the texture smooth. Then freeze until firm.
Enjoy!
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