Pistachio Ice Cream - Cuisinart ICE30BCU Manual

Pistachio Ice Cream with Shortbread
Serves 6-8
Ice Cream
150g unsalted, shelled pistachios
175g caster sugar
8 medium egg yolks
400ml full fat milk
400ml double cream
Pistachio Shortbread
100g butter, diced
12g ground rice flour
120g plain flour
18g icing sugar
50g unsalted, shelled pistachios
1tbsp vanilla sugar
egg, lightly beaten
To Serve
Handful pistachio pieces
Ensure the freezer bowl is completely frozen (see page 8).
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Finely grind the pistachios with 60g of the sugar in a food processor.
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Bring the milk to the boil in a heavy based saucepan with the ground pistachio mixture,
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stirring occasionally. Once the milk has come to the boil remove from the heat.
Whisk the remaining 115g sugar with the egg yolks together in a bowl.
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Gradually whisk the heated milk into the egg yolks.
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Pour back into the pan and cook on a low heat, stirring constantly, until the custard
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coats the spatula. Do not boil.
Strain the mixture through a sieve.
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Add the cream, stir well and leave in the fridge for at least 2 hours or overnight until
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completely cold.
When you are ready to churn the ice cream, place the ice cream bowl and the paddle
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into the ice cream maker.
Whisk the mixture again before pouring into the ice cream maker.
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Churn for approximately 30 minutes, until the ice cream is firm.
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Place into an air tight container and leave to set in the freezer for at least an hour.
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