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rich vanilla bean ice cream (with pistachios)

For this recipe you need an ice cream maker and must follow the directions for how to use the machine.

I love making ice cream.  There is something so satisfying in slowly cooking milk, vanilla and eggs over low heat and then turning it into a smooth, creamy, luscious cold dessert.

A friend of mine once said, “why bother?” but I like the bother.  Of course, there are so many specialty ice creams available you can surely serve up your favorite as an alternative.

rich vanilla bean ice cream (with pistachios)

For this recipe you need an ice cream maker and must follow the directions for how to use the machine.

I love making ice cream.  There is something so satisfying in slowly cooking milk, vanilla and eggs over low heat and then turning it into a smooth, creamy, luscious cold dessert.

A friend of mine once said, “why bother?” but I like the bother.  Of course, there are so many specialty ice creams available you can surely serve up your favorite as an alternative.

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Ingredients

Recipe serves: 8
2 1/3 cups whole milk
2 1/2 cups heavy cream
1 1/4 cups sugar
whole vanilla bean, halved, seeded
7 large egg yolks
pinch of salt
pistachio topping
1 cup shelled and smashed pistachios
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thoughts&stories

Ice cream of any flavor ends a meal on a happy note.  It is hard to find someone who does not like ice cream, unless of course, for dietary reasons.

You can be creative with ice cream, adding fruit on top and maybe some raspberry jam on bottom of the bowl for a surprise of sweetness.  Or sprinkle a scoop with your favorite crushed up nuts and a dusting of cocoa powder.

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rich vanilla bean ice cream (with pistachios)
  • time
    1 hour making and overnight
  • serves
    8
  • skill level
    Medium

Ingredients

  • pistachio topping

Directions

1
Done

In a medium saucepan set over medium-low heat, add the milk, cream, half the sugar, salt and vanilla bean (including the pod and having scraped out the beans).

2
Done

Whisk all ingredients to combine and bring mixture to a gentle boil.

3
Done

While milk/cream mixture is heating, in another bowl, add the remaining sugar and egg yolks. Using an electric mixer on low speed, beat until pale yellow and thick, 3-4 minutes.

4
Done

Once milk/cream mixture has come to gentle boil, add about 1/3 hot milk/cream into the egg yolks and sugar. Mix well.

5
Done

Add another 1/3 of the milk/cream into the egg yolks, mix and then return the entire combined mixture to the saucepan.

6
Done

Using a wooden spoon, stir constantly over low heat until it thickens and lightly coats the back of the spoon. Do not allow to boil or the egg yolks will cook. The process should only take 3-4 minutes.

7
Done

Remove from heat and allow to cool to room temperature, then cover and refrigerate for two hours or overnight.

8
Done

Before putting into ice cream maker, strain and discard the vanilla pod.

9
Done

Mix in ice cream machine until thick and creamy texture.

10
Done

Transfer the ice cream to an airtight container and place in freezer for two hours. Remove from freezer 15 minutes before serving.

11
Done

serve

Scoop into bowls and evenly sprinkle pistachios over each portion.