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