- 4
Ingredients
- 150 Grams Raw (= Untoasted (1 1/4 cup) unsalted) shelled pistachios
- 65 Grams Unrefined Cane Sugar (1/3 cup)
- 1/2 Liter Whole Milk (2 cups)
- 2 Tablespoons Cornstarch
- 30 Grams Agave Syrup (substitute 2 Tablespoons Honey or Rice Syrup or Corn Syrup) (1 tablespoons + 2 teaspoons)
- 1 Tablespoon Limoncello (or Amaretto, or other fruit or nut liqueur) (optional)
Preparation
Step 1
In the bowl of a food processor (or blender, or mini-chopper), combine the pistachios and sugar, and process in short pulses until the mixture is reduced to a fine powder. Set aside.
In a small bowl, combine 60 ml (1/4 cup) of the milk with the cornstarch, and stir with a spoon to dissolve. Set aside.
Combine the rest of the milk (440 ml or 1 3/4 cups) with the pistachio mixture in a medium saucepan. Set over medium heat and bring just to a simmer, stirring regularly with a wooden spoon. Add the cornstarch mixture and cook for 3 more minutes, stirring continuously as the mixture thickens. The custard is ready when it coats the wooden spoon, and you can trace a neat path on the back of said spoon with your finger.
Remove from the heat and let cool for a few minutes. (At this point, you can opt to strain the custard through a fine-mesh sieve if you'd prefer a smooth texture; I myself like the tiny chunks of pistachio.)
Stir in the syrup and limoncello and whisk to blend. Let cool to room temperature on the counter, whisking from time to time to prevent the formation of a skin, then cover and refrigerate until completely chilled (I usually prepare the custard the day before and refrigerate it overnight).
Whisk the chilled mixture, and churn in your ice cream maker following the manufacturer's instructions. Serve on its own or with a few raspberries.