Friday, July 9, 2010

Cardamom Pistachio Ice Cream

About a month ago, the whole family - Pau Pau & Gong Gong included - went on a quick, weekend trip the beach for my cousin Liana's college graduation. We spent a glorious afternoon playing in the ocean and watching sea lions, before scarfing down a delicious seafood dinner on the pier.

That night, Brandon & I left the munchkin with her grandparents and snuck off to an ice cream shop across the street from our hotel, where I had the most amazing scoop of Cardamom Pistachio Ice Cream. It was a perfect blend of spicy cardamom, rich, cold, creamy ice cream and roasted, crunchy pistachios.

I came home determined to make my own version.

Cardamom Ice Cream
adapted from Bon Appetit

1 3/4 cup unsalted shelled pistachios
3/4 cup sugar
2 cups whole milk
1 tsp. ground cardamom
1/2 tsp. freshly ground nutmeg
1/2 tsp almond extract
4 large egg yolks
1 cup heavy cream

In a food processor, grind 1 cup of pistachios with 1/4 cup sugar. In a large saucepan, combine nut mixture with milk, cardamom and nutmeg and bring to a boil. Remove from heat and add almond extract.

In a medium bowl, whisk together remaining 1/2 cup sugar and egg yolks. Gradually add        milk mixture, whisking constantly to make a custard. Pour custard into the saucepan and      cook over low heat, stirring constantly, until it thickens. This takes about 10 minutes. You'll know it's done when you draw a line on the back of the spoon and it leaves a path. Strain into a large bowl and chill until cold, about two hours.                                                     

Add heavy cream and remaining pistachios into custard and freeze in ice cream machine according to manufacturer's instructions.

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