Pistachio Ice-Cream 自製開心果雪糕

Pistachio gelato has to be my favourite gelato, period. When I lived in Italy, I had gelato almost everyday and every time I must pick Pistachio flavour.

Last time I shared my custard ice-cream recipe, that is the most important base. Then, it is for you to be creative and make your favourite flavours. Chocolate, coffee, raspberry, mint…. and of course, PISTACHIO!

It is super easy to make and the best part is, you can add more pistachio in your ice-cream to have more flavour. So much better than the store-bought one.

開心果雪糕絕對是我的最愛！在意大利生活時，差不多每天都會吃Gelato，而每次我都必定選開心果口味！

上次跟大家分享了超香濃的雪糕食譜，這是所有雪糕的基底。之後就可以自由發揮，做不同的口味如朱古力、抹茶、咖啡、薄荷味等，當然還有開心果味！

自己做雪糕的好處就是可以加多點開心果，令味道更香濃，比街賣的好味十倍！

Blend the pistachio into coarse paste, set aside.

In a saucepan, add sugar, heavy cream and milk, mix well. Cook under medium heat till simmer.

In a large bowl, beat the egg yolks, then gradually add in half of the cooked mixture. Keep whisking at the same time.

Pour all the mixture back to the saucepan, cook under medium low heat, keep stirring until it thick enough to coat the back of a spoon.

Sieve the mixture in a bowl, add in pistachio, mix well. Then cover directly with cling film. Let it cool, then chill in the fridge overnight.

Churn the mixture with your ice-cream maker. Enjoy!

*if you don’t have an ice-cream machine, you can pour the ice-cream base into ice cube tray, freeze it overnight. The next day, take the ice cube out and blend in a blender until smooth. Enjoy!

將開心果放入攪拌機內打碎，備用。

將糖、淡忌廉和牛奶放入煲內，拌勻。用中火煮至周邊有氣泡，離火。

在另一大碗內，打發蛋黃，然後加入一半煮過的液體，不停攪拌。

再將所有液體倒回煲內，用中小火煮，不停攪拌至濃稠。

將卡士達醬篩入大碗內，加入開心果，拌勻。用保鮮紙直接蓋在上面。待涼後放入雪櫃內雪過夜。

拿出來放入雪糕機內，按指示完成

*如果沒有雪糕機，也可以將煮好的雪糕液體倒入製冰格，雪過夜。然後拿出冰粒，放入攪拌機內再打均便可

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Pistachio Ice-cream

Prep Time

15 mins

Cook Time

3 mins

 

Course: Dessert

Keyword: gelato, ice-cream, pistachio

Ingredients

• 100 g Pistachio 開心果
• 120 g Sugar 糖
• 300 ml Double Cream 淡忌廉
• 100 ml Milk 牛奶
• 6 Egg Yolks 蛋黃

Instructions

1. Blend the pistachio into coarse paste, set aside.

2. In a saucepan, add sugar, heavy cream and milk, mix well. Cook under medium heat till simmer.

3. In a large bowl, beat the egg yolks, then gradually add in half of the cooked mixture. Keep whisking at the same time.

4. Pour all the mixture back to the saucepan, cook under medium low heat, keep stirring until it thick enough to coat the back of a spoon.

5. Sieve the mixture in a bowl, add in pistachio, mix well. Then cover directly with cling film. Let it cool, then chill in the fridge overnight.

6. Churn the mixture with your ice-cream maker. Enjoy!