Pierre Koffman's Pistachio ice cream

⇐ Ice Creams

This has a lot of egg yolks in it - far more than most recipes but it does really work.

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

1. 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.
2. 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℃.
3. Pass through a sieve and chill. Once chilled, churn in an ice cream maker.

Great British Chefs Pierre Koffmann https://www.greatbritishchefs.com/recipes/pistachio-souffle-recipe