Pistachio ice cream is a classic for good reason and toasting the nuts brings out their flavour to the max. This recipe is once again thanks to Jeni Britton Bauer from her Jeni’s Splendid Ice Creams at Home.
Preheat you oven to 180ºC (350ºF). Spread ½ a cup of pistachios on a baking sheet and toast in the oven for 10 – 12 minutes until fragrant and just starting to brown. Blitz them in a food processor until they become a fine paste and set aside. Measure 2 cups of milk, take out 2 tablespoons of the milk and make a slurry with 4 teaspoons of cornflour (cornstarch). Heat the remainder in a saucepan with 1¼ cups of heavy cream, ⅔ of a cup of sugar and 2 tablespoons of corn syrup. Bring to the boil and allow to simmer for 4 minutes. Remove from the heat and pour in the cornflour slurry. Stir, return to the heat and allow to thicken. In another bowl whisk 3 tablespoons of softened cream cheese with ⅛ of a teaspoon of salt and the pistachio paste. Pour in the hot milk mixture and whisk until very smooth. Cool the mixture overnight if possible before churning. Serve with a few more toasted pistachios.
michelle picker cooks 