Pistachio Ice Cream

Pistachio ice cream has its roots in the Middle East. In early Persian and Ottoman cuisine, frozen desserts flavored with nuts, including pistachios, were made using snow and ice collected from the mountains. By the 18th century, pistachio ice cream had become a popular flavor in Europe. In 1757, Italian confectioner Domenico Negri founded ‘The Pot and Pineapple’ in London offering pistachio alongside other exotic flavors like jasmine,  bergamot, elderflower and candied pumpkin. These frozen treats gained popularity among England’s wealthy elite in the Georgian era. After Negri’s departure, the shop was managed by James Gunter and became Gunter’s Tea Shop, which continued to gain prominence throughout the 18th and 19th centuries as a hub for high society. The development of pistachio ice cream in England likely drew inspiration from Italian gelato-making traditions, as many English confectioners, including those at Gunter’s, adopted recipes from continental Europe, particularly Italy and France. Pistachio ice cream gained broader recognition in the 19th and 20th centuries, as recipes began appearing in cookbooks across Europe and America. The advent of commercial refrigeration allowed for mass production, bringing pistachio ice cream to a global audience.

Very few ingredients are used to create this luxurious dessert. The creamy richness of the ice cream with the nutty undertones of the pistachios make it a perfect treat for a sunny day or an elegant dessert option for gatherings. The simplicity of the ingredients underscores the artistry of combining fresh flavors for an authentic result. It is a reminder that good food does not have to be complicated. It is rich without being overwhelming, sweet but not cloying, and is a comforting and sophisticated choice especially for social gatherings @sarchakra 

PREP TIME: 40 mins plus freezing

COOK TIME:0

YIELDS: Serves 8 

Ingredients

• Whole milk 1 cup 
• Heavy cream 2 cups 
• Pistachios 1 cup, shelled (plus extra for garnish) 
• Granulated sugar ¾ cup 
• Vanilla extract ½ tsp 
• Pinch of salt
• Pinch of food coloring (optional) 

Method

• Before planning to make the ice cream, put the ice cream canister in the freezer preferably overnight. 
• Toast the pistachios lightly in a dry skillet to enhance their flavor, then allow them to cool completely before proceeding to the next step.
• Pulse the pistachios in a food processor until finely ground, ensuring they do not turn into a paste.
• In a mixing bowl, combine the milk, heavy cream, a pinch of salt, vanilla extract, food color and sugar. 
• Whisk till the sugar dissolves. Add the ground pistachios. 
• Refrigerate the mixture for at least 4 hours or overnight.
• Place the frozen canister into the ice cream maker along with the dasher and secure the top. Pour the chilled mixture into the canister and churn for 20-25 mins until it reaches a soft-serve consistency.
• Transfer the churned ice cream to an airtight container. Sprinkle chopped pistachios for extra texture. 
• Freeze for at least 2 hours to firm up.
• Serve scoops garnished with extra chopped pistachios for visual appeal. 

Notes 

Use high-quality pistachios for the best flavor. 

For a vibrant green color and smoother texture, blanch and peel the pistachios. 

Toasting the pistachios before blending enhances the nuttiness so don’t skip this step. Avoid over-roasting though, as it can alter the delicate flavor.

While both pistachio ice cream and pistachio gelato are frozen desserts with a pistachio flavor base, they differ in texture, ingredients, and production methods. Both use raw or roasted pistachios, as well as milk or cream as a base, combined with sugar for sweetness. Both also involve churning during freezing to incorporate air and create a smooth texture. However, gelato is denser and creamier due to less air being incorporated during churning, while ice cream is lighter and fluffier, with more air added. Also gelato typically uses more milk and less cream, resulting in a lower fat content. Ice cream uses more cream, thus having a higher fat content. While gelato is served at a slightly warmer temperature than ice cream, which enhances its creamy texture and flavor intensity, ice cream is served colder, making it firmer. Gelato often uses natural stabilizers like cornstarch. Ice cream may contain egg yolks (custard-style) or commercial stabilizers. 

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