Pistachio Ice Cream From Scratch

fx

Fri, 4 Mar 2016 10:05:58 GMT

Good for her!

Joel Slotnikoff

Tue, 30 Apr 2013 00:32:22 GMT

What exactly is meant by "glucose (fruit sugar)"? Wikipedia says fruit sugar is fructose hence the name.

John

Thu, 10 Nov 2011 15:04:11 GMT

Hi, Thanks very much for this excellent article. The images and text are excellent. I am making this tomorrow for my wife and her friends. I am certain that my popularity will soar.

Just one little thing. The text that reads "Do not beat until the mixture turns white (what in French we call blanchir) as this would incorporate air bubbles ... " is a tad confusing. It appears that you"re instructing me to wait until the mixture turns white before beating. I think what you mean is:

"If you beat the mixture too long, it will turn white (what in French we call "blanchir") and the resulting bubbles will be incorporated, causing the custard to foam and preventing you from seeing the liquid. Therefore, beat only until the sugar is dissolved and no further."

mikey

Mon, 17 Oct 2011 13:08:51 GMT

hey, thanks for that, made it at the weekend and well me and the wife had a good time, if you know what i mean, gigidty

NateW

Mon, 26 Sep 2011 06:07:24 GMT

Thank you for this spectacular recipe. I love pistachio ice cream, yet have never tried anything as real as this. While I"m not sure I possess the technical expertise to pull off this recipe, I am going to give it a shot. I feel more confident with your wonderful directions. Thank you again good sir.

love pistachios

Sun, 31 Oct 2010 20:14:42 GMT

I would love to make this, but how much cream do you need at the end of the process to pour into the ice cream maker. A few people have asked about 2 mentions of cream, and only 1 amount listed. Can you please clarify? I cannot make until I know. :-)

Griselle

Wed, 28 Apr 2010 20:20:52 GMT

Great recipe, I"ll try this one as soon as possible.

joanna

Fri, 4 Sep 2009 19:54:46 GMT

Greetings! First off, this blog is very enjoyable. I"m a french-english speaking californian and I really appreciate the pictures, they are a delight to look at. I also appreciate the meticulous details in the recipes. I would rate this blog to be simply the best. Its pleasantness reflects a gentleman"s character. We need more of such good fun so please keep it up!
I really would like to make this recipe soon, but I see only one amount of cream needed. This is the cream to mix with the milk and make the custard? what about the amount of cream needed to add the ice cream maker?
Best regards. Joanna

Sally

Thu, 18 Jun 2009 22:16:30 GMT

hi! thanks this is great, but can i just mention:
you do not actually need an ice cream maker. you can put the mixture in the freezer in a shallow container. then, after two hours of freezing, you can beat the ice cream again (to remove ice crystals) and freeze for another two hours. repeat twice, then it is ready. though you may want to keep the ice cream for 20-30 mins in the fridge for it to soften before serving. so those of you who do not have such a machine (like me) don"t worry, there is an alternative. unless you don"t have a freezer, in which case i can"t help you =D hope i helped

Jason Butler

Mon, 25 Aug 2008 08:27:14 GMT

Fantastic recipe! I made this last night and it is divine!

fx

Mon, 25 Aug 2008 07:50:11 GMT

Jason, I updated the list and included Imperial quantities for a royal Pistachio ice cream. Have fun.

Jason Butler

Sat, 23 Aug 2008 19:41:33 GMT

How much cream is used? I see two listings of cream but only one has an amount next to it.

roba

Thu, 26 Jul 2007 15:15:17 GMT

Hi... excellent recipe, but I used to make pistachio ice-cream with a different recipe, that was not based on a custard. I simply used cream, sugar and pistachios... half were balnced and the other roasted... sadly i lost the recipe and cannot seem to find any not based on custard! I think I will give yours a try!

fx

Mon, 23 Jul 2007 11:06:50 GMT

Ronald thank you for your comment. The pastry chef at Len�tre Pastry School in Paris recommends using one apricot stone to substitute bitter almond if you need to. Don"t eat more than one as the bitter almond taste comes from Potassium Cyanide, a deadly poison beyond the most minute quantities. The one Goering had in his hollow tooth until he used it.

ronald kent

Fri, 13 Jul 2007 09:47:40 GMT

A fine and well illustrated recipe. read before breakfast today and I wonder where I can get a bitter almond. I will make a raspberry ice cream instead since the season is on us in Seattle.

Vicky

Wed, 27 Jun 2007 19:56:10 GMT

Isn"t fructose fruit sugar?