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Pistachio Ice cream

Pistachio Ice cream

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Serves: 8 scoops Cooking Time: 1 hour

Ingredients

  • 400 ml Amul cream (packaged processed whipping cream)
  • 200 ml milk (use raw milk from a dairy, no toned milk)
  • 5-6 tablespoons powdered sugar (use more if you want it sweeter)
  • 2 tablespoons cornstarch
  • 5 tablespoons warm milk
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 100 grams pistachios (crushed finely)

Instructions

1

In a deep pot add the milk and cream, give a gentle mix and keep the mixture on low heat

2

In the meantime mix the cornstarch and 5 tablespoons of warm milk, give it a good stir

3

Slowly add the cornstarch paste to the milk+cream pot, keep mixing continuously till the cornstarch mixes and the consistency is smooth

4

Add sugar and salt and give the mixture a nice stir

5

Keep the mixture on low heat and let it simmer

6

To check if the mixture has reached the right temperature put any spatula or spoon into the mixture, the back of the spatula or spoon should be coated by the ice cream mix

7

To double check, you can also vertically swipe your finger across the back of the spoon. If it stays clean then your mixture is ready

8

In case there are any tiny pieces of cornstarch in your mixture just strain it out

9

Add the vanilla essence and crushed pistachios

10

Keep the pistachios soaked in the mixture for about 30 minutes and strain it out

11

Once the mixture is at room temperature, cover it with clean film or foil and refrigerate it overnight. It needs to be super chill before you put it in the ice cream maker

12

As per the manufacturer's instructions make your pistachio ice cream in your ice cream maker!

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