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I don’t know why, but there are two places I really associate with high-quality ice cream: Italy and Bangkok. The Thais were obsessed, and I don’t use that word lightly, with good dessert. In the larger city shopping malls, you’d find at least five or six ice cream parlours, and generally serving either European-produced or US-produced ice cream. And strolling into the air-conditioned, fresh breeze of Siam Paragon or Terminal 21 after a walk in 95% humidity and 30 degrees Celsius for a scoop of ice cream really was heaven. Never been a huge fan of pistachio ice cream though, which is probably because I’ve never tasted a homemade variant before. This sugar-free ice cream is by far the best one I’ve ever made. If you like pistachios, brace yourself: this will be your new summer ice cream addiction.
125 grams or 4.4 oz. of egg yolks
95 grams or 3.3 oz. of Tagatesse
150 grams or 5.3 oz. of unsalted pistachios
6 dl or 2.5 cups of whipping cream
30 grams or 1 oz. of Tagatesse
1.5 dl or 0.6 cup of whole milk
pistachios for filling (optional)
Using a hand mixer, whisk the egg yolks and first round of Tagatesse to a thick, pale consistency – this will take about 2 minutes at high speed. Set aside.
Grind the pistachios to a fine consistency in a blender or mini cutter. Combine this with the whipping cream and second round of Tagatesse in a non-stick saucepan.
Turn the heat on your hotplate to medium and stir continuously as you warm the mixture. As soon as it starts steaming, remove it from the heat. Transfer to a jug.
Turn on the hand mixer to low speed and pour the cream and pistachio mixture slowly into the egg yolk mixture. Whisk until everything is combined.
Now you need to reduce the pistachio ice cream base. I did this by filling a large frying pan ¾ full with water and placing the bowl into it. Once the water starts boiling around the bowl, you need to reduce the mixture for 30 minutes, stirring continuously.
Finally, stir in the whole milk and place the pistachio ice cream bowl on the kitchen counter. Preferably, it should be cold when you churn it, but room temperature will also work.
Use an ice cream maker to churn the pistachio ice cream, following the manufacturer’s instructions. Add in the whole pistachios now, if you want these in the ice cream.
If the ice cream isn’t completely frozen after churning, place it into an ice cream box and freeze it for a few hours.
The pistachio ice cream is delicious as is, but you can also sprinkle some shredded chocolate on top 🙂