Wednesday, December 3, 2014

pistachio ice cream

worst things:

too much rice in a burrito.

dark parking lots that you freak yourself out in.


and no, don't even think about doing the "what?! well maybe you've just never had a really good cantaloupe?!" no.

best things:

swimming around in a pool or ocean in the evening with someone you're into.

house plants that you haven't killed.

pistachio everything.
cake. ice cream. salad. bread. pie. snack.

this time there was pistachio ice cream, and it was phenomenally fantastic and definitely the best.

i don't have any pictures of the churned and finished ice cream because it was night time and also it was eaten at almost lightning speed. that's fast, guys.

(cantaloupe chunks in every fruit salad, go fuck yourselves!)

Pistachio Ice Cream
from Bon Appetit 1999 (via epicurious)

1 cup unsalted shelled pistachios
3/4 cup sugar
2 cups whole milk
1/2 tsp almond extract
4 large egg yolks
1 cup heavy cream
3/4 cup unsalted shelled pistachios, toasted and coarsely chopped

finely grind 1 cup pistachios with 1/4 cup sugar in a food processor. Bring milk and ground pistachio mixture to a boil in a heavy large saucepan. remove from head. mix in the almond extract. 

whisk the egg yolks and remaining 1/2 cup sugar in a medium heat-proof bowl. gradually whisk in hot milk mixture. Return custard to saucepan and cook over low heat until custard thickens and leaves a path on the back of a spoon, stirring constantly, about 10 minutes (do not boil). Strain into a large bowl and chill until cold, about 2 hours. 

Stir 1 cup heavy cream and chopped pistachios into custard. process mixture in your ice cream maker according to manufacturer's directions. transfer to a container and freeze (or eat all of it right there on the spot)