Somebody on DC has a signature that says something like; you have to go back to God if you want to do it from scratch. I didn’t put quote marks on it because it was paraphrased. Well, I didn’t go all the way back to God, but I’m getting pretty close.
For starters, I am making the pistachio ice cream. I had to find a decent recipe and convert it to a 1-liter size. Well I have found what looks to be a decent recipe, my friend Satya (wife), went to the big city (Montréal) and picked up some pistachio nuts, in the shell. It’s amazing, when you start shelling pistachio nuts, that it seems you end up with more shells than nut meat…
So I’m shelling the pistachio today and if I have a chance I will start the liquid mix. Here is a peak at the recipe for the pistachio ice cream, which I will modify, as needed, for my needs. I will keep you posted on the abridged version as I go along:
PISTACHIO ICE CREAM
1 cup unsalted shelled pistachios
3/4 cup sugar
2 cups milk (do not use low-fat or nonfat)
1/2 teaspoon almond extract
4 large egg yolks
1 cup whipping cream
3/4 cup unsalted shelled pistachios, toasted, coarsely chopped
Finely grind 1 cup pistachios and 1/4 cup sugar in processor. Bring milk and ground pistachio mixture to boil in heavy large saucepan. Remove from heat. Mix in almond extract.
Whisk egg yolks and remaining 1/2 cup sugar in medium bowl. Gradually whisk in hot milk mixture. Return custard to saucepan. Cook over low heat until custard thickens and leaves path on back of spoon when finger is drawn across, stirring constantly, about 10 minutes (do not boil). Strain into large bowl. Chill until cold, about 2 hours.
Stir 1 cup whipping cream and chopped pistachios into custard. Process mixture in ice cream maker according to manufacturer's instructions. Transfer to container and freeze. (Ice cream can be prepared 3 days ahead.)
Makes 3.5 cups.
Bon Appétit, January 1999
From the epicurious.com