Pistachio ice cream

    1 hour 40 min

    Enjoy this homemade ice cream made with milk, cream, eggs, natural yogurt and pistachios. Simply lovely!

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    Serves: 6 

    • 4 egg yolks
    • 200g caster sugar
    • 500ml milk
    • 350ml double cream
    • 250g pistachio nuts, finely chopped
    • 120g natural yoghurt

    Prep:10min  ›  Cook:30min  ›  Extra time:1hr freezing  ›  Ready in:1hr40min 

    1. In a bowl, beat egg yolks and sugar until light and creamy.
    2. Pour milk, cream and chopped nuts into a saucepan; warm over medium heat until the mixture starts to simmer. Remove from the heat and place in a double boiler over a low heat; add egg yolk and sugar mixture. Stir continuously for about 8 minutes until thickened. Remove from the heat, cover and let cool.
    3. Once the mixture has cooled, add the yoghurt and mix well. Transfer the mixture into a plastic container and freeze.
    4. Once the mixture starts to freeze, transfer to a food processor and blend again. Transfer back into container, freeze again, then blend after 30 minutes. Freeze once more until solid. Scoop into serving bowls and serve immediately.

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