View source for Pierre Koffman's Pistachio ice cream

[[Ice Creams|&lArr; Ice Creams]]

[[File:Missing-image-232x150.png|400px|left]]This has a lot of egg yolks in it - far more than most recipes but it does really work.

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==Ingredients==
:40g pistachio paste
:240ml whole milk
:240ml 35% fat cream (whipping cream)
:23g glucose 
:130g egg yolk, (approx 7 egg yolks)
:115g basterdsuiker - original recipe says use 100g caster sugar and 15g trimoline, a type of invert sugar. Basterdsuiker is a caster sugar with about 10% invert sugar.


==Method==
#Add the milk, cream, glucose and pistachio paste in a pan and bring to the boil.  Meanwhile beat the egg yolks with the basterdsuiker in a heatproof bowl.
#Add some of the hot milk to the egg mixture and whisk quickly to incorporate. Allow the rest of the milk to cool slightly for a minute or two, then add the egg mixture to the milk in the pan and on low heat, stirring continuously until it reaches 82℃.
#Pass through a sieve and chill.  Once chilled, churn in an ice cream maker.

<small>''Great British Chefs'' Pierre Koffmann [https://www.greatbritishchefs.com/recipes/pistachio-souffle-recipe https://www.greatbritishchefs.com/recipes/pistachio-souffle-recipe]</small>