Pistachio Custard Ice Cream Video Recipe

The entire family in love with custard based Ice creams and this Pistachio Custard Ice Cream is not an exception. As I said in my previous post, the mix of Pistachio , Strawberry and Mango Custard Ice Creams went in to an yummy , yummy dessert which I will reveal the suspense in three days from now. I delayed posting this recipe since I had my son birthday party recently with

homemade cakes and other goodies (will make it a separate post later) which was a super blast. Did I mention that they are in summer vacation? Yes I don’t know how the time flies each and every day.

Ingredients

Large Egg Yolks – 6 Numbers
Regular Sugar – 1 Cups
Heavy Cream / Whipping Cream – 2 Cups
Regular Milk – 1.25 Cups
Unshelled Pistachios – 1/3 Cup
Pistachios Flavor / Extract – Few Drops Cardamom Powder – 1 tsp Optional Optional Green Food color

Method

• Freeze the ice cream churning bowl for 12 hours or as instructed.
• Evaporate the milk for 20 minutes in medium flame, keep stirring so not to burn it.
• It should be 3/4th cup after evaporating.
• Soak un shelled pistachios in half quantity of hot boiled milk.
• In a bowl take egg yolks and beat them with sugar.
• Add the remaining hot evaporated milk in batches.
• Strain the mixture and bring it to boil in medium flame with continuous stirring.
• At one stage the custard turns thick and while stirring it leaves traces as shown in the video.

• Remove from the stove and keep stirring for few more minutes for the steam to evaporate and once it attains room temperature do chill it in refrigerator for 30 minutes at least.
• Meanwhile grind the soaked pistachios along with the milk you added to soak to thick paste without adding any water.
• Add drop of food color to the pistachios paste.
• In a bowl mix chilled custard, pistachios flavor, cardamom powder, pistachios paste and heavy cream.
• Attach the Ice Cream maker equipment including the frozen churn bowl .
• Add the pistachio custard ice cream mixture and watch how it churns use stir mode for the entire process.
• It takes 25-30 minutes to get the perfect texture ice cream as shown in the video.

Video Tutorial

Pistachio Custard Ice Cream in Hand Blender

• The Ice Cream prepared using hand blender gives almost the same texture as using ice cream maker.
• As mentioned prepare the custard mixture and pistachios paste and keep aside.
• In a chilled bowl beat heavy cream to soft peaks.
• Add the flavor, pistachios paste and custard mixture.
• Keep whipping till it attains the stiff peaks.
• Also you can skip eggs and instead of it use store bought custard powder or corn starch added to evaporated milk.
• The same technique I used in Eggless Strawberry Ice Cream do refer it HERE for more details

Recipe Card

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Pistachios Custard Ice Cream Video Recipe

Prep Time

30 mins

Cook Time

30 mins

Resting Time

6 hrs

 

Course: Dessert

Cuisine: American, Indian, Italian

Author: Sangeetha Priya

Ingredients

• Large Egg Yolks – 6 Numbers
• Regular Sugar – 1 Cups
• Heavy Cream / Whipping Cream – 2 Cups
• Regular Milk – 1.25 Cups
• Unshelled Pistachios – 1/3 Cup
• Pistachios Flavor / Extract – Few Drops
• Cardamom Powder – 1 tsp Optional
• Optional Green Food color

Instructions

1. Freeze the ice cream churning bowl for 12 hours or as instructed.
2. Evaporate the milk for 20 minutes in medium flame, keep stirring so not to burn it.
3. It should be 3/4th cup after evaporating.
4. Soak un shelled pistachios in half quantity of hot boiled milk.
5. In a bowl take egg yolks and beat them with sugar.
6. Add the remaining hot evaporated milk in batches.
7. Strain the mixture and bring it to boil in medium flame with continuous stirring.
8. At one stage the custard turns thick and while stirring it leaves traces as shown in the video.
9. Remove from the stove and keep stirring for few more minutes for the steam to evaporate and once it attains room temperature do chill it in refrigerator for 30 minutes at least.
10. Meanwhile grind the soaked pistachios along with the milk you added to soak to thick paste without adding any water.
11. Add drop of food color to the pistachios paste.
12. In a bowl mix chilled custard, pistachios flavor, cardamom powder, pistachios paste and heavy cream.
13. Attach the Ice Cream maker equipment including the frozen churn bowl .
14. Add the pistachios custard ice cream mixture and watch how it churns use stir mode for the entire process.
15. It takes 25-30 minutes to get the perfect texture ice cream as shown in the video.

Recipe Notes

1. Keep stirring the milk and also the custard otherwise the entire ice cream gets spoiled with burnt milk.
2. You can increase the pistachios to 1/2 cup as well.
3. You can reduce sugar and use 1/2 cup condensed milk for this recipe for the taste enhancement.

Notes

1. Keep stirring the milk and also the custard otherwise the entire ice cream gets spoiled with burnt milk.
2. You can increase the pistachios to 1/2 cup as well.
3. You can reduce sugar and use 1/2 cup condensed milk for this recipe for the taste enhancement.