Pistachio Ice Cream

I’ve finally made the pistachio ice cream I’ve been craving to try. It’s the perfect way to finish up the last bit of pistachio paste I had at home all at once. This recipe is beginner-friendly; all ingredients are easy to find, and no ice cream machine is required—simply freeze it in the fridge. Even so, it’s unbelievably delicious and totally hits the spot.

Ingredients

3 egg yolks

40g sugar substitute

50g buffalo milk

180ml heavy whipping cream

40g pistachio paste

Crushed pistachios (as needed)

 

Instructions

1. Mix egg yolks with sugar substitute, whisk until the mixture turns pale creamy white.

2. Pour warm buffalo milk into the yolk mixture while stirring continuously.

3. Stir in pistachio paste until fully blended, then strain the mixture once.

4. Transfer the pistachio custard back into the pot, heat over low heat and stir constantly until thickened.

5. Whip heavy cream until soft ridges form, then fold it into the pistachio custard.

6. Stir in crushed pistachios, transfer to a container and freeze until firm.

This pistachio ice cream truly lifts your mood—give it a go, everyone!

FROM：REDNOTE