‘No-Churn’ Pistachio Ice Cream
We’ve gone nuts for pistachio! Let the food processor take the strain this summer – one quick blitz and you’ll have made smooth, creamy ice cream with no need to purchase another kitchen device. If you feel like switching the flavours up, try rippling through Biscoff spread and crumbled biscuit, or Nutella and chopped hazelnuts instead.
Prep: 20 mins | Chill: 6 hours
Serves 4 - 6 people
Ingredients
- 300ml double cream
- 300ml milk
- 120g caster sugar
- 1 tbsp vanilla paste
- 3 large FREE egg yolks
- 90g pistachio creme
- 50g pistachios, roughly chopped
Method
- Pour the cream and milk into a heavy-bottomed saucepan and add the sugar (reserving 1 tablespoon) and vanilla. Place over a medium heat and gently warm the cream removing from the heat just before it boils and allow to slightly cool.
- In a large bowl whisk together the yolks and reserved sugar until pale and fluffy - this will take a couple of minutes.
- When the cream mixture has slightly cooled, pour over the yolk mixture, whisking continuously to ensure the egg doesn’t curdle. Return it all to the saucepan and place back over a low-medium heat.
- Gently warm the custard mixture, stirring continuously to ensure it doesn’t burn or stick. Allow to cook and thicken to a thin custard consistency, or until it just coats the back of the spoon - this will take approximately 8 - 10 minutes.
- Once thickened, remove from the heat, pour into a large cold bowl (ideally one that has been chilling in the freezer) and allow the custard to completely cool.
- Once cool, carefully pour the mixture into a large, sturdy food bag, seal tightly and lay on a baking tray. Place in the freezer until frozen - depending on the temperature of the custard, this should take 2 - 3 hours.
- When solid, remove the food bag from the freezer and place the now-ice cream in the food processor, blitzing until smooth. It will appear to slightly melted but don’t worry, you will be refreezing the ice cream in the next step.
- Spoon half the ice cream mixture into the base of the loaf tin before spooning over half the pistachio creme and scattering in half the chopped pistachios. Using a knife swirl into the ice cream mixture until it is evenly distributed.
- Repeat the process with the remaining ice cream mixture, pistachio creme and pistachios. Ripple through the mixture before placing the loaf tin to refreeze (this will take approximately 3 hours).
- Remove the loaf tin 3 - 5 minutes before ready to serve to allow to soften slightly before scooping into cones or bowls. Finish with more pistachio creme and an extra sprinkle of chopped pistachios.
