Rarely could a dessert not be improved by chocolate. With the exception of fruit pie, lemon bars and dessert of the lemon variety, most desserts aren’t hurt by a couple chocolate chips here, a smear of ganache there, or some fudge frosting. But this ice cream. This green Pistachio Ice Cream. It didn’t need chocolate. (Though, to be fair, when drizzled with fudge sauce, the ice cream was raised yet again to another level of cool tastiness. I still hold that the fudge should be kept out of the ice cream. Pouring it on top however…)
Another great this about ice cream is, it’s so easy. Ice Cream has the best input to output ratio ever.
Absolutely no work resulting in Pistachio Ice Cream. Yeah.
Also…it’s ICE CREAM WEEK at Bakelist. Check back for more on what is most likely my favorite food group.
Pistachio Ice Cream
Barely adapted from Bon Appetit
1 cup shelled pistachios (toasted and lightly salted)
¾ cup white sugar
2 cups low-fat or whole milk
½ teaspoon almond extract
4 large egg yolks
1 cup whipping cream
½ cup toasted and salted, shelled pistachios, coarsely chopped
1. Add 1 cup pistachios and ¼ cup sugar to the bowl of a food processor. Finely grind, until the pistachio approaches the point of nut butter. Bring milk and ground pistachio mixture to a boil in a heavy-bottomed saucepan, whisking to combine. Remove from heat and add in almond extract.
2. Whisk egg yolks and remaining ½ cup sugar in a medium bowl. Add about ½ cup of the hot milk mixture, whisking constantly, to temper the yolks. Gradually add in the remaining hot milk mixture until combined. Return custard to the saucepan and cook over low heat stirring with a wooden spoon until custard thickens and leaves a path on the back of spoon when finger is drawn across, stirring constantly, about 10 minutes or just before simmering. Do not boil. Strain the custard into a large bowl. Stir in the whipping cream and refrigerate for at least 2 hours or overnight.
3. Process chilled custard in ice cream maker according to manufacturer’s instructions. Add the chopped pistachios to the maker during the last couple minutes of mixing. Transfer to a container and freeze before serving to ice cream can set.
Bittersweet Hot Fudge
8 oz. bittersweet chocolate chips or chunks
1/3 cup heavy whipping cream
2 tablespoons light corn syrup
1. Place chocolate in a microwaveable bowl. Bring cream to a simmer, either in the microwave or on a stovetop. Pour hot cream over chocolate and let stand for five minutes. Whisk chocolate and cream until smooth, or just about. Add the two tablespoons of corn syrup and, without stirring, microwave on high for no more than 20 seconds, or until the ganache is hot and the corn syrup is thin. Whisk together the sauce and serve immediately or refrigerate, microwaving again in increments of 10 seconds before hot enough to serve.