Pistachio Ice Cream

Steps

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1. 1
   Warm the milk and heavy cream over low heat until the mixture reaches about 40°C (104°F).
   ▶ ≈0:13
2. 2
   Add half of the sugar combined with powdered glucose, stirring to combine.
   ▶ ≈0:19
3. 3
   Add the honey or trimoline and mix well.
   ▶ ≈0:26
4. 4
   Stir in the pistachio paste and egg yolks, mixing immediately to incorporate thoroughly.
   ▶ ≈0:34
5. 5
   Add a few drops of almond extract to taste.
   ▶ ≈0:42
6. 6
   Add the remaining sugar mixed with the ice cream stabilizer.
   ▶ ≈0:49
7. 7
   Cook the mixture like a crème anglaise to 85°C (185°F), ensuring proper pasteurisation of the egg yolks.
   ▶ ≈0:49
8. 8
   Remove from heat and use a whisk or blender to smooth out the custard base.
   ▶ ≈0:56
9. 9
   Pass the mixture through a fine sieve, then cool down by placing the bowl in ice water.
   ▶ ≈1:02
10. 10
    Refrigerate the pistachio ice cream base for at least four hours before churning.
    ▶ ≈1:09
11. 11
    Transfer the cooled pistachio mixture into a frozen container and churn according to your ice cream maker's instructions.
    ▶ ≈1:15
12. 12
    For presentation, immediately pipe the freshly churned ice cream into fancy rosettes onto a frozen tray and freeze right away.
    ▶ ≈1:21