12
2. While the milk/cream mixture is heating, combine the yolks and
remaining sugar in a medium bowl. Using a hand mixer on low speed
or a whisk, beat until mixture is pale and thick.
3. Place the chopped chocolate in a separate mixing bowl; reserve.
4. Once the milk/cream mixture has come to a slight boil, whisk about
1
⁄
3
of the hot mixture into the yolk/sugar mixture. Add another
1
⁄
3
of the
mixture and return the combined mixture to the saucepan. Using a
wooden spoon, stir the mixture constantly over the low heat until it
thickens slightly and coats the back of the spoon. This mixture must
NOT boil or the yolks will overcook – the process should only take a
few minutes.
5. Pour the hot mixture through a fine mesh strainer into the bowl of the
reserved chocolate; let stand for about 1 minute then whisk to
combine, making sure the chocolate is melted and custard is smooth.
Let the base come to room temperature. Then cover and refrigerate at
least 2 hours, or overnight.
6. Press Ice Cream and then Start/Stop. Pour the mixture through the
spout and then cover with the cap. Let mix until thickened. The ice
cream will have a soft, creamy texture. If a firmer consistency is
desired, transfer the ice cream to an airtight container and place in
freezer for about 2 hours. Remove from freezer about 15 minutes
before serving.
Nutritional information per serving (based on ½ cup):
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Pistachio Ice Cream
An old standby takes center stage in the Cuisinart
®
Gelateria™ Frozen Yogurt, Ice
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just scoop into your favorite cone.
Makes about 7 cups (about fourteen ½-cup servings)
2
cups whole milk
2
cups heavy cream
1
cup granulated sugar, divided
Pinch kosher salt
5
large egg yolks
1½
cups shelled, roasted, unsalted pistachios
¾
teaspoon almond extract
1. In a medium saucepan set over medium-low heat, combine the milk,
cream,
1
⁄
3
cup of the sugar, and salt. Whisk to combine and bring the
mixture just to a boil.
2. While the milk/cream mixture is heating, combine the yolks and
1
⁄
3
cup
of the sugar in a medium bowl. Using a hand mixer on low speed or a
whisk, beat until mixture is pale and thick.
3. In the bowl of a food processor fitted with the chopping blade,
combine the pistachios with the remaining sugar. Pulse to roughly
chop the nuts and set aside.
4. Once the milk/cream mixture has just come to a boil, whisk about
1
⁄
3
of the hot mixture into the yolk/sugar mixture. Add another
1
⁄
3
of the
mixture and return the combined mixture to the saucepan. Using a
wooden spoon, stir the mixture constantly over low heat until it
thickens slightly and coats the back of the spoon. This mixture must
NOT boil or the yolks will overcook – the process should only take a
few minutes.
5. Pour the mixture through a fine mesh strainer into a medium bowl. Stir
in the chopped pistachios and the almond extract. Let the base come
to room temperature. Then cover and refrigerate at least 2 hours, or
overnight.
6. Press Ice Cream and then Start/Stop. Pour the mixture through the
spout and then cover with the cap. Let mix until thickened.
