*Sticks pinky toe outside* it is officially summer in Houston therefore it is appropriate for me to bust out another frozen custard recipe!  After visiting Cafe Azur and Peli Peli I became obsessed with pistachio ice cream! Prior to visiting these local restaurants, I did not trust green ice cream so I avoided it.  I felt like Mikey from the old Life cereal commercials, because after trying it I actually liked it.  When I try random things out, it makes me want to go home and try to make it on my own to suit my tastebuds and pickiness (See here for other examples).  This time, that meant I needed to make Pistachio Frozen Custard.

I actually do not like nuts, pistachios, almonds, peanuts. You name it,I am not a fan!  So part of the goal here was to suck the flavor out of the pistachio and remove the actual pistachio from the frozen custard.  I laughably failed at this.  I purchased the KitchenAid Mini Food Processor to chop these up.  I got so excited about how well this little machine worked that I over chopped the pistachios, of course making them too small to remove from the ice cream during the straining process.  Go ahead and laugh at me because I certainly laughed at myself.  Next time I will just use pistachio paste!

Spent my whole paycheck on these. No big deal!

Spent my whole paycheck on these. No big deal!

The other lesson I learned, pistachios are expensive! So be sure you don’t purchase too many because once you chop them you obviously get more out of them.  The recipe is below.  As I stated in my last ice cream post, I am using my KitchenAid mixer ice cream bowl.  Still no leaks, but I missed up the attachment by not attaching it correctly.  Thankfully, I still managed to get it to work! I am also still rocking with my Zak container for storage. Check out the recipe.  Let me know your thoughts, advice and/or tips!

Pistachio Frozen Custard

Pistachio flavored frozen custard made via a Kitchen Aid Mixer ice cream freezer bowl. 

Servings 1 Quart
Author Black Girls Who Brunch

Ingredients

  • 1 cup Whole Milk I have used 2% before but whole milk is best
  • 2/3 cup White Granulated Sugar
  • 3 Egg Yolks
  • 1/2 cup Lightly chopped unsalted shelled pistachios You can chop on your own as described in step one
  • 1 1/2 cups Heavy Whipping Cream
  • 1 teaspoon Almond Extract
  • 1-2 drops Green Food Coloring

Instructions

  1. Chop pistachios to your preference.  I recommend a mild chop or one or two pulses on a food processor.  I would say these are chopped TOO much, so don't be like me. 

  2. Simmer whole milk in saucepan, slowly adding in sugar.  Continue to simmer together on medium heat. 

  3. Add pistachios to the milk/sugar mixture.  Continue simmering on medium heat. 

  4. Crack eggs and separate yolks.  Whisk eggs in medium sized bowl. 

  5. Remove milk/sugar/pistachio mixture from heat and slowly whisk eggs into the mixture while removed from heat. 

  6. Return mixture to heat and simmer at medium heat until the mixture thickens enough to coat the back of a spoon.  Be careful because eggs will start to scramble! 

  7. Remove from heat.  Strain mixture into a large bowl.  (This will remove any scrambled eggs and the larger pieces of pistachios) 

  8. Add heavy whipping cream, almond extract and green food coloring.

  9. Refrigerate mixture in glass bowl with a lid for an hour.  

  10. Finally use the mixture in your ice cream maker.  (I used the KitchenAid Ice Cream Bowl Attachment

Pistachio Frozen Custard Recipe