For my very first published recipe, I think it’s incredibly fitting to be inspired by none other than my best friend, Josh Schwartz. Upon hearing I was getting into making ice creams and custards again, he tasked me with making a pistachio flavor. While, not what I initially planned to make, it was a welcome challenge to take on a flavor I wasn’t too familiar with and something that ignited the creative gears in my mind. It took me a couple of run throughs to really get it down, but the finished product was something I was proud to call my own, and many were happy to indulge in. So, without further ado:
Ingredients:
-165g raw and 80g, unsalted, roasted, shelled pistachios
-20g brown sugar
-180g sugar, split evenly into thirds
-4 egg yolks
-230g of heavy cream, split evenly
-230g of whole milk
-4 cardamom pods
-1/2 teaspoon salt
-2 teaspoons vanilla extract
-2 teaspoons cardamom extract
Instructions:
Put the brown sugar into a cold pan and turn it up to a medium low heat. Once the sugar has dissolved and turns liquid, place the 80g of pistachios in and toss to coat them evenly. Leave in the pan until all nuts are coated completely in the candy, then set out on a sil pad or parchment paper to cool.
In a food processor or high powered blender combine the shelled pistachios and 60g of the granulated sugar. Pulse on high until the pistachios and sugar have formed a smooth paste. Set aside.
In a medium bowl, beat the egg yolks and 60g of sugar until pale yellow and fluffy. Set aside.
In a heavy bottom pot over medium heat combine the remaining 60g of sugar, milk, salt, cardamom pods, and half of the heavy cream. Stir frequently, heating it up until it reaches 180°F.
Temper the beaten egg yolks by adding a small amount of the heated cream and milk to the egg yolks while whisking constantly. Then, pour the tempered yolks back into the remaining cream mixture. Stir constantly with a spatula over low heat for about 5 minutes (you will know the custard is ready when it thickens and coats the back of a spoon).
Once heated, remove from the heat and add in the remaining 1 cup heavy cream, vanilla extract, and the pistachio paste. Stir to combine. If the ice cream seems chunky and you want it to be super smooth, you can blend it with an immersion blender or pour back into a normal blender.
Pour the ice cream into a long shallow container (this will allow more surface area to become cold) and allow to chill overnight in the refrigerator (or, if you’re impatient like me, for 3-4 hours in the freezer).
Once completely chilled, prepare the mixture in your ice cream maker according to the manufacturer’s instructions.
Scoop into a freezer-safe container and freeze for at least 6 hours, or overnight.
Lastly, share this with friends, neighbors, or loved ones. Enjoy!