Pistachio Frozen Custard
Servings: 0
Ingredients
- 3 large egg yolks.
- ¾ cup of heavy cream.
- ¾ cup of whole milk.
- ⅓ cup of sugar.
- ½ tsp salt.
- ½ tsp vanilla extract.
- ¼ tsp almond extract.
- ¼ cup pistachios (coarsely chopped) and more for garnish.
Instructions
- Beat the egg yolks for 3 minutes.
- Heat the heavy cream, whole milk, sugar, salt, vanilla, and almond extracts on low heat but don’t let it come to a boil.
- Slowly pour the milk mixture into the egg yolks while whisking.
- Cook this mixture thick and continuously stir until it covers your spoon.
- Strain the mixture through a fine-mesh and put it in the fridge.
- When the mixture is cool, transfer it into a plastic storage bag and get rid of all the air. Seal the bag and freeze.
- Put the frozen custard and the pistachios in a blender and pulse until smooth.