May 21, 2013 by dgarnett2013
Pistachio ice-cream: River Cafe Classic – adapted by DG
Serves 10 (at the very, very least)
- 200g unsalted shelled pistachios
- 400g caster sugar, plus an extra 80g
- 700ml full-fat milk
- 300ml double cream
- 10 large free-range organic eggs, yolks only (freeze the whites in a couple of batches and use them for meringues)
Roast the pistachios by putting them into a dry frying pan over a medium to low heat. Watch them carefully and shake the pan so that the pistachios brown very lightly on all sides. Don’t let them burn.
Put the roasted pistachios into a food processor with 80g of sugar and pulse-chop them as finely as possible.
In a thick-bottomed pan, heat the milk and cream to just below boiling point (you will see bubbles beginning to form at the very edges of the pan). Remove from the heat.
Put the egg yolks and 400g of sugar into the bowl of an electric mixer and beat for about 8 minutes, until pale and thick and doubled in volume. Wash the thick-bottomed pan (this is to remove any milk residue that might be a bit scorched).
Add the warm milk and cream to the egg and sugar mix, beating on the lowest speed.
Return this custard mixture to the clean thick-bottomed pan and cook slowly over a very gentle heat until it reaches 80 C and coats the back of a spoon; this will take at least 15 boring but worth it minutes.
Remove the custard from the heat, stir in the pistachio paste, and then pour and rub the whole thing through a fine sieve into a bowl.
Leave to cool, then churn in an ice cream machine in two batches until frozen. If you don’t have an ice cream maker, put it into the freezer in a shallow container and stir it every fifteen minutes with a fork until frozen and creamy in consistency.
Made the day the ranunculus came out.