I've been perfectly up-front with you about my obsession with ice cream.
It's a sweet, sweet sickness.
So what better topic to share with you in this sweltering month of July? This week, I'll be sharing 5 exceedingly excellent recipes for frozen treats.
I'm not typically a fan of subtlety in the kitchen. I like big flavors. I like energy. I like food that screams its intent to me.
So when it comes to ice cream, I like Chocolate. I like Mint Chip. I like Black Cherry.
Nuts? Not so much.
Sure, they've got a sort of salty, buttery richness going on. But in terms of knock-you-down flavor, they aren't at the head of the class.
But here's the thing: screaming flavors are drama queens. They don't tend to play well together. They all want to be the star. There's a reason that nobody makes bleu cheese-and-peppermint ice cream.
[ Note: somewhere on the internet, someone is taking that as a challenge and developing a bleu-cheese-and-peppermint ice cream recipe. I'm sorry, world. ]
And when it comes to that classic of all classics, the hot fudge sundae, it turns out that a little subtlety is just what you want.
In this perfect little pistachio ice cream recipe, the nuts are steeped in milk, and chopped nuts are added in at the end for good measure. A touch of almond extract heightens the flavor, which turns out to be perfectly matched with milk chocolate hot fudge sauce. Neither ice cream nor topping is so strong that it drowns out the delicate flavor of the other.
That's me: master of subtlety.
Pistachio Ice Cream
from Brasserie Perrier
in Bon Appetit
Unsalted Pistachios [ shelled, 1 3/4 cups ]
Sugar [ 3/4 cup ]
Whole Milk [ 2 cups ]
Almond Extract [ 1/2 teaspoon ]
Egg Yolks [ 4 ]
Whipping Cream [ 1 cup ]
1. In a food processor, grind 1 cup of the Pistachios with 1/4 cup of the Sugar until finely ground.
2. In a heavy, large pot, bring Ground Pistachio Mixture and Milk to a boil.
3. Remove from heat and mix in Almond Extract.
4. In a bowl, whisk together Egg Yolks and remaining 1/2 cup of the Sugar.
5. Whisking constantly, gradually add hot Milk Mixture to Egg Mixture until fully incorporated.
6. Return Custard to pot.
7. Cook over Low heat, stirring often with a wooden spoon and never allowing Custard to boil, until a finger
drawn along the back of the spoon leaves a trail that doesn't fill in [ about 10 minutes ].
8. Strain into a large bowl.
9. Chill in refrigerator until fully cold, at least 2 hours.
10. In a small, dry pan over Low heat, toast remaining 3/4 cup Pistachios, stirring occasionally, until
fragrant and slightly browned.
11. Remove from pan and allow to cool .
12. Chop Pistachios coarsely.
13. Stir Whipping Cream and chopped Pistachios into chilled Custard.
14. Freeze Custard in an ice cream maker according to manufacturer's instructions.
15. Transfer Ice Cream to a lidded container and place in freezer for at least 2 hours to allow Ice Cream to
Makes about 1 quart.
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