Pierre Koffman's Pistachio ice cream
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
- 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.
Great British Chefs Pierre Koffmann https://www.greatbritishchefs.com/recipes/pistachio-souffle-recipe