Pista Ice Cream Recipe – Pistachio Ice Cream Recipe with step wise pictures.
Pista ice cream is my favorite flavour. It is so easy to make at home. I made the base using egg yolks and it gave very nice creamy texture to the ice cream.
Lately i have been making lots of frozen dessert for this summer. It is good to make your own desserts like popsicles, ice cream
or sorbet instead of buying it at the stores. Maha loves popsicles and ice creams a lot. So i usually pour fresh fruit juices in my popsicle moulds and put in the freezer. So i can give it for her whenever she asks for it. I made a huge batch of ice creams or sorbet and put in my freezer too.
Normally i make vanilla ice cream in huge batch and store in freezer. Since it comes handy whenever i want to make either falooda or milkshakes. I can even give maha a quick ice cream sandwich by scooping some ice cream inbetween some cookies. It is delicious.
I have a side by side refrigerator which has a big freezer. It comes very handy during this hot summer days. Since i make big batches of cold desserts.
I made this ice cream since i had few egg yolks sitting in the fridge from my macaroon recipe. Will soon share the recipe. I decided to make some caramel almond icecream. But then i went for the easy pista ice cream. Since hubby loves this flavour.=
Hope you will give this a try and let me know how it turns out for you.
- Milk - 500 ml (1.2 liter)
- Egg Yolks - 4
- Sugar - ½ cup to ¾ cup
- Pista Extract - few drops
- Green Food Colour few drops
- Chopped Pistachios - ¼ cup
- Take egg yolks, sugar in a bowl and whisk till pale and light.
- Heat milk in a sauce pan till it starts to simmer around the edges.
- Now add little of the hot milk in the egg mix and whisk well. Now add all the milk and mix well.
- Pour the mix back into the pan and cook on low heat till the custard thickens. It should coat the back of the spoon.
- Now strain the mix.
- Add food colour and extract. Mix well.
- Freeze for 4 to 5 hours.
- Now use a hand blender to whisk for 5 to 6 mins. It will get pale and fluffy.
- Pour it back in the pan and freeze.
- Scoop and serve.
1)Take egg yolks in a bowl
3)Whisk till it gets light and frothy and pale
5)Take milk in a sauce pan
6)Bring it to a simmer.
7)Add in the milk little at a time
8)Whisk well. This tempers the egg mix, so it doesn’t get curdled.
9)Add remaining milk and whisk well.
10)Now it is combined
11)Pour it back in the sauce pan
12)Keep on heat and cook on low heat till the custard thickens
13)The heat should be very low.
14)When you take spatula from the custard the custard should coat the spoon.
15)the line drawn should stay, this is the right consistency
16)Strain the custard
16)Now it is strained
17)Add in pista extract
18)Add few drops of green food colour.
19)Whisk well. You can add some chopped pistachios in this too
20)Pour it into a pan and freeze for 4 to 5 hours
21)Now take it in a bowl
22)Use a blender to blend for 5 to 6 mins
22)The mix will get light and fluffy
23)Pour it back in the pan and freeze. Repeat this one more time.
24)Now it is set
25)Scoop and serve