This Pistachio and Matcha Ice-cream is so delicious and so unlike anything you (or at least I) might find in a shop. Don’t be put off by the Matcha tea though. I really only added it to deepen the green colour of the ice-cream but I found that it did bring a grassy earthiness to the taste. I’ll admit that grass and earth may not be what you might look to taste in your dessert but trust me, it works nicely with the nutty sweetness of the pistachio. If you don’t trust me, just leave it out!
I’ve been making ice-cream for years and in the early days, found a recipe for pistachio ice-cream which sounded amazing but involved shelling, roasting and grinding piles of pistachios either with a pestle and mortar or a coffee grinder. At the time I had neither a coffee grinder nor the inclination to grind all these nuts to a fine powder so that recipe was shelved. And shelved it will stay as I discovered a shop bought ingredient that takes all the shelling, roasting, grinding nonsense out of the picture – Pistachio Cream! A beautiful, smooth, green pistachio paste from Italy. It might be labeled “Creme di Pistacchio” but just imagine a pistachio equivalent to Nutella. Bold statement, I know, your gasp was warranted, but you really need to try it for yourself. Spread it o toast, eat it with spoon, just do with it what you do with Nutella and you’ll be amazed!
I did add a smidge of almond extract too. I don’t want to leave myself open to criticism from food snobs by saying that pistachios and almonds taste similar, but lets just say they compliment each other and the almond extract brings out the pistachio flavour.
- 200ml cream
- 400ml milk
- 3 egg yolks
- 150g caster sugar
- 190g pistachio cream
- half a tsp of almond extract
- 2 tsp matcha green tea powder
- 1 pinch of sea salt flakes
- Heat the milk and cream together until they just start to steam.
- As that's heating, beat together the yolks and sugar in a mixing bowl until it is combined and pale in colour.
- Once the milk and cream mixture is steaming, slowly pour it bit by bit onto the egg yolks, whisking as you go.
- Once all the milk and cream has been incorporated, return it to the pan and whisk in the pistachio cream, almond extract, match powder and salt.
- Place over a medium heat and stir continuously until it has thickened enough to coat the back of a wooden spoon, about 20-30 mins.
- Then allow to cool to room temperature and transfer to a freezer-proof container and freeze for at least an hour or until it starts to become icy.
- Then blitz it in a food processor or blender and return it to the freezer-proof container.
- Freeze and blitz 2 more times before returning it to the freezer for at least four hours or until serving.