Pistachio is native to Asia and belongs to the oilseed family which has health benefits: cancer prevention, heart enhancement, diabetes control, improved vision and digestion.
Ingredients:
- 150g Pistachios without shell
- 600ml Heavy cream
- 100ml Whole Milk
- 100g Brown sugar
- 3 whole eggs
- 2 Yolks
- 1 teaspoon Vanilla Extract
Method:
In a medium pot, put the cream, milk and half the sugar until it starts to boil. Meanwhile, in a mincer, chop half of the pistachios well together with half the sugar, but do not let it turn into a butter. Place this mixture in the milk by stirring constantly to make it homogeneous.
In a bowl, add the 3 eggs and 2 egg yolks by beating them slightly. Remove a cup of the hot mixture and slowly pour in the eggs to warm them slowly stirring vigorously so that they do not scramble. Gradually, add the warm eggs to the cream and reduce the heat to low. Simmer slowly, stirring occasionally and allowing to thicken for 5 minutes.
Remove the pan from the heat and pour the preparation through a mesh sieve, squeezing well, in order to remove any liquid that it may still have. Add the vanilla extract and mix well.
You can cool it off naturally if you have time and then put it in the freezer overnight.
If you´re short on time, you can put in a larger bowl with ice and water or only ice until it cools and then leave it at least 2 hours in the freezer.
Another option is to use a machine to make the ice cream following the manufacturer's instructions.
Finally, as soon as the ice cream is frozen, top it with the other half of the pistachios (a little chopped) and garnish as you desire!
It is truly delicious!
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