Earlier today I was thinking about our trip to Ottawa during the Summer. One of the best things we had there was the pistachio ice cream at this tiny ice cream shop in Little Italy. It was so rich, nutty and absolutely AMAZING! While reminiscing on the trip and this ice cream, I decided I would try to make one today. I have also wanted to make an ice cream with the maple syrup that we got from Île d’Orléans in Quebec so I thought it would be a great idea to add it to the ice cream. The result is today’s extra rich Roasted Pistachio Maple Ice Cream. For those of you who love pistachio and ice cream, I highly recommend this ice cream!
- 1 1/2 cups shelled, unsalted pistachios (you can definitely reduce to 1 cup if you want something lighter)
- 1/3 cups sugar
- 2 cups heavy cream
- 1 1/3 cups milk (don’t use skim milk)
- 2 tablespoons maple syrup
- 7 egg yolks
- 1/4 teaspoon salt (optional)
Roast shelled pistachios and let cool. Grind the pistachios in blender or food processor. Boil milk and heavy cream in a pot. Once foams started around the edge of milk mixture, reduce to low heat. In another bowl, beat egg yolks and sugar together. Add about 1 cup of warm milk mixture to the egg mixture while continually mixing. Add the warm egg mixture back to the milk mixture pot and keep stirring until the custard thickens. Remove from heat and transfer to a bowl. Add pistachios, maple syrup and salt (optional). Cover and refrigerate for about 2 hours.
After the mixture has cooled down, transfer to your ice cream maker. Run the machine and let it churn for about 25-30minutes, or simply follow your ice cream maker instruction. Once churned transfer to an airtight container. Freeze until you are ready to serve. This is quite possibly one of the richest ice creams I have had in a while! Enjoy ~